Coffee and Mint Cream Cake

Name: Coffee and Mint Cream Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 Wedge Servings, 8 serving(s)
Ingredients: 1 tablespoon fine ground coffee; 1 1/2 tablespoons water (heated to near-boil temp); 3/4 cup unsalted butter (well-softened); 1 cup sugar; 2 cups self-raising flour (sifted); 1/2 cup ground almonds; 3 eggs; icing sugar (to dust top layer of cake); of fresh mint (sml sprigs for garnish); 4 tablespoons unsalted butter; 1 cup icing sugar (sifted); 2 tablespoons creme de menthe

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Recipe by twissis

This is my final recipe from *The World Encyclopedia of Coffee* ---- Per the intro, Ground almonds give this buttery coffee sponge cake a moist texture & delicate flavour. Then it's sandwiched together w/a generous filling of creme de menthe buttercream." I nearly died & went to heaven when I saw the breathtaking pic! (Time does not include time for cake layers to fully cool). *Enjoy* !

READY IN: 40mins

SERVES: 8

YIELD: 8 Wedge Servings

UNITS: US

INGREDIENTS

Nutrition

For Sponge Cake
1

tablespoon fine ground coffee
1 ¹⁄₂

tablespoons water (heated to near-boil temp)
³⁄₄

cup unsalted butter (well-softened)
1

cup sugar
2

cups self-raising flour (sifted)
¹⁄₂

cup ground almonds
3

eggs
icing sugar (to dust top layer of cake)
of fresh mint (sml sprigs for garnish)
For Buttercream Filling
4

tablespoons unsalted butter
1

cup icing sugar (sifted)
2

tablespoons creme de menthe

DIRECTIONS

For Cake: Preheat oven to 350°F.
Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).

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