Meringue - Topped Coffee Liqueur Cake

Here’s a simple and easy recipe for everyday baking!

 

Prep: 35 minutes, plus 2-3 minutes cooling

Servings: 8-10

Cooking: 40-50 minutes

Difficulty level: Medium

 

Ingredients:

 

• Oil or melted butter for greasing
• 175g of plain flour
• 1 tbsp. of baking powder
• 175g of unsalted butter, softened
• 175g of light sugar
• 3 eggs, beaten
• 1 tsp. of coffee extract
• 2 tbsp. of milk
• 3 tbsp. of coffee liqueur

 

Meringue topping

• 3 egg whites
• 150g of caster sugar
• 1 ½ tsp. of coffee extract

 

Method:

 

Step 1

Preheat the oven to 160C and grease a 25cm round cake tin and finely line it with baking paper.

 

Step 2

Sift together the flour and baking powder into a mixing bowl and add the butter, sugar, eggs and coffee extract. Then, beat well until smooth and then stir in the milk.

 

 

Step 3

Spoon the mixture into the prepared tin and smoothen the surface with a palette knife. Bake in the preheated oven for 40-50 minutes, or until risen, firm and golden brown.

 

Step 4

Then, leave it to cool in the tin for 2-3 minutes and then turn out onto a flameproof serving plate. Prick all over with a skewer and then sprinkle with the liqueur.

 

Step 5

Next, to make the meringue topping, add the egg whites into a clean, grease free bowl and whisk with a hand-held electric mixer until soft peaks        are made. Gradually, add the caster sugar while whisking it vigorously after each addition and then, finally whisk in the coffee extract.

 

Step 6

Finally, spread the meringue on top of the cake. Use a blowtorch to brown the meringue or place the cake under a hot grill for 2-3 minutes, or until just browned but still soft on the inside.

 

Enjoy with love!

 

 

 

 

 

 

 

by Neluka Panabokke

Photo source : Internet