Percol Coffee Ginger Cake
 
Preparation time
Cooking time
Total time
 
A quick and easy coffee ginger cake.
Author:
Recipe type: Cake
Cuisine: British
Serves: 8-12
Ingredients
Cake
  • 175 gr self raising flour
  • 1 tsp baking powder
  • 175 gr light brown (or demerara) sugar
  • 175 gr butter at room temperature
  • 3 eggs
  • 3 teaspoons of instant coffee.
  • Dissolve this in a little boiling water
  • 50 gr candied or stem ginger in syrup, cut into small even pieces
Filling
  • 100gr butter at room temperature
  • 200gr icing sugar
  • 2 teaspoons of instant coffee. Dissolve this in a little boiling water
Instructions
  1. Place the flour, baking powder and brown sugar into your food processor bowl or mixing bowl.
  2. Pour on the dissolved coffee. Add the butter and eggs. Beat until the colour lightens (3 to 5 minutes).
  3. Fold in the ginger pieces.
  4. Spoon half of the mixture into each tin and level.
  5. Bake for approximately 20 minutes until cooked. Resist the temptation to open the oven! You'll know that it's done, when you place a finger on the middle of the cake and it springs back. You'll also note that the cake shrinks away from the sides.
  6. Allow to cool a little in the tin, then turn out onto racks to cool fully.
  7. Meanwhile, make the filling. Place the sugar in a bowl, then add the dissolved coffee. Add the butter and beat until smooth.
  8. Only assemble the cake when it is completely cool. You can either have a think seam of filling in the middle, or split it and have a thinner layer on the top and middle.
  9. I dusted the top of my cake and put all the filling inside. I used a place mat to create the pattern.
  10. Enjoy!
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2013/09/24/percol-coffee-ginger-cake/