Dandelion Root Coffee Cake
This cake is a classic for me, the roasted dandelion root imparts everything that’s brilliant about it – it doesn’t ave the acidity of regular coffee and therefore isn’t over powering as a flavour, however it has a reminiscent flavour of chocolate without having to put any in to the recipe. This can be made as a single or double tiered cake.
· 325g butter – softened
· 200g caster sugar
· 4 Eggs
· 50g root coffee – ground very fine
· 100g Self raising flour
· 100g chestnut flour (or just another 100g self-raising flour)
· 200g icing sugar
· Hazel nuts (any mixed nut)
1. In a bowl beat 200g butter and 200g caster sugar until light.
2. Add 4 eggs one at a time and mix thoroughly.
3. Add 50g finely ground dandelion root coffee.
4. Add 100g self-raising flour and 100g sweet chestnut flour and combine or just 200g self-raising flour.
5. Spoon the mixture in to a well-greased cake tin and bake on 180C for 40 minutes.
6. Remove the cake from the oven and spray over the top with dandelion root extract or sprinkle a little more root coffee over the top (a little).
7. Beat 125g butter with 200g icing sugar until light.
8. Add 50g finely ground dandelion root coffee and mix thoroughly.
9. Spread over the top of the cake and sprinkle crushed hazel nuts over.
Enjoy with a cup of tea, in the afternoon with friends or after dinner.