Tia Maria Gateau
Read my review of this recipe.
Ingredients:
Cake:
- 3/4 cup flour
- 2 tablespoons instant coffee powder
- Pinch of salt
- 3 eggs
- 1/2 cup sugar
Filling:
- 3/4 cup low fat soft cheese
- 1 tablespoon honey
- 1 tablespoon Tia Maria (coffee flavored liquor)
- 1/4 cup crystallized ginger, chopped
Glaze:
- 2 cups powdered sugar
- 1/2 tablespoon coffee granules dissolved in 1 tablespoon water
- 1 teaspoon cocoa powder
Directions:
Preheat oven to 375 degrees. Grease and line a 8 inch deep round cake pan.
Sift the flour, coffee powder, and salt together. Beat the eggs and sugar in a bowl until thick (when the beaters are lifted, a trail should remain on the mixture’s surface for 10 seconds). It takes awhile – 10 to 20 minutes! Gently fold in the flour mixture, being careful not to knock out any air. Pour the mixture into the prepared cake pan and bake for 30 to 35 minutes, until it springs back when lightly pressed. Allow to cool for 5 minutes before turning out onto a wire rack to cool completely.
To make the filling, mix the soft cheese with the honey and Tia Maria in a bowl. Beat until smooth. Stir in the chopped ginger. Split the cake in half and fill with the Tia Maria filling.
To make the glaze, mix the powdered sugar with the coffee and enough water to make an icing that will coat the bake of a wooden spoon. Spread three quarters of the glaze over the cake. Stir in the cocoa powder to the remaining glaze and mix until smooth. Spoon into a piping bag and pipe the mocha glaze over the coffee glaze. If you don’t have a piping bag, just swirl the two glazes together.
Serves 8.
Nutrition:
Substitutions:
Recipe courtesy of The Complete Book of Desserts
