Tipsy ring


  • 100 g butter or margarine
  • 100g caster sugar
  • 2 eggs
  • 100 g self raising flour
  • 25 g cocoa powder
  • 1 tbsp instant coffee, dissolved in 1 tbsp boiling water
  • 2 tbsp brandy

Glacé icing

  • 175 g icing sugar, sifted
  • 25 g cocoa powder
  • 1 tbsp instant coffee,
    Dissolved in 1 tbsp boiling water
  • 1 tbsp brandy

Cooking Process

1. Grease a 23 cm/9 inch ring tin.
2. Cream together the butter or margarine and sugar until light and fluffy.
3. Gradually beat in the eggs, then carefully fold in the flour, cocoa powder and coffee mixture.
4. Spoon the mixture into the prepared tin and bake in a moderate oven for 40-50 minutes or until a metal skewer inserted into the cake comes out clean.
5. While the cake is still hot, pour 2 tbsp brandy evenly over it.
6. Leave for 5 minutes, then turn out and cool on a wire rack.
7. For the icing, beat all the ingredients together and drizzle over the top of the cake.

Tipsy ring

Bon Apetite!

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Tipsy ring