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&title;AnonTeresina FlynnPFPFI needed a cake for the office charity coffee morning and I
wanted to do one I hadn't done before. Teresina had used this
one from an ancient Country Living but I have
substituted butter for the marg and real coffee for the
instant.This makes 16 slices. If your office has more people,
bake more cakes!CakeIcingCakeCream the with the
until pale and lightAdd the and beat them in wellFold in the with a metal spoon, making
sure it is thoroughly mixedMix in the and Thinly butter two 8 ″ loose-bottom cake tinsSplit the mixture between the tins, levelling it out with
the back of a spoonBake for 20–25 minutesTurn out onto a wire baking rack and remove the
bottomsLeave to cool completely.IcingBeat the and togetherAdd almost all the and mix well: the icing must be
soft but not runny (add more coffee if it is too stiff)Use one third of the icing to stick the cakes together:
put the one with the smoothest and least-domed
top on the top. Don't spread the icing all the way to the
edge, so that when you put the top on and press down, it will
squidge the icing just to the edge and no furtherSpread the other two thirds of the icing over top and
sides, finally smoothing it with a wetted spatula to get an
even finishPut eight of the equally around
the top, close to the edge; put the other eight in-between
them, slightly closer to the centre. This lets you cut the
cake into 16 and everyone gets a nut.Best made the night before.