| zeta’s austrian coffee cake

October 4, 2012

This is the kind of cake that maybe your mum or grandmother made in the eighties with sweet instant coffee. But with strong black espresso drizzled over the sponge it is punchy and bitter. When cut, the cake is marbled by the drizzle of espresso. Covered with a generous amount of whipped cream and the sprinkle of toasted almonds, what is a simple cake, looks grand.

The Wanganui Golf Club Cookbook is a collection of recipes from all the lady golfers in Whanganui, a town that is split in two by the Whanganui river in New Zealand. Like most books of collected local recipes, it’s a mixed bag, and of its time, full of kitsch. But I’ve a copy with all the recipes from the town’s best cooks highlighted. The coffee cake is Zeta’s, such a pretty name, and apparently she was a cook to be reckoned with.

Austrian Coffee Cake

(from Zeta Low, Wanganui Golf Club Cookbook, NZ)

185g unsalted butter
185g Castor sugar
3 free-range eggs, beaten
1tsp vanilla essence

pinch of salt
185g self-raising flour

500ml strong black coffee, sweetened to taste

250ml cream, whipped
100g slivered almonds, toasted

Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Fold in flour and salt. Turn into a ring mould tin and bake for 25 minutes at 180C.

When cooked remove cake from tin and allow to cool. When cool return to tin. Pour coffee slowly over cake and leave over night. The next day coat with whipped cream and decorate with toasted almonds.

If you want a taller cake double everything (except the coffee) and when it pours it will make a marbled effect in the crumb of the cake.

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Category: baking, cakes, recipes
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zeta’s austrian coffee cake: 10 comments

  1. Sophie Says:

    Beautiful shot, ladies!

  2. thecitygourmand Says:

    Brilliant, coffee cake is such a weakness for me!

  3. sarah Says:

    Thanks so much Sophie, crumbly and creamy! Sarah

  4. Deborah Says:

    This cake definitely looks like a keeper. May I ask what size ring mould you used?

  5. paula Says:

    oh my I love a coffee cake, but i think maybe i love coffee buttercream more !! and wanganui !! thats a pretty little town x

  6. romy Says:

    Hi Deborah, I used a 10inch (diamater) ring mould, but I often double the recipe and it fits in the same mould.

  7. Elle Says:

    made this cake, this Sunday. It’s amazing! Definitely going to double it next time, cause it went so fast.

  8. sarah Says:

    Hi Elle, So glad it worked out for you. I think Ill make a double tonight too! Sarah

  9. Niamh Maddock Says:

    Lovely recipe. Can you tell me how long you cooked it and at what temperature when you doubled the recipe?

    Had it recently at a birthday party, they hardly had to wash to plates ! Needless to say – there were no leftovers for breakfast…..
    Niamh Maddock

  10. romy Says:

    Hi Niamh,

    So glad you’ve cooked and enjoyed this cake! Keep it at 180C when you double it, and give it an extra 15 minutes or so, and check with a skewer to make sure it’s ready, if not give it another 5 minutes.


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