Boozy date and Coffee Cake
Boozy date and Coffee Cake with Lime Buttercream Icing, Using Atholl Brose, a traditional Scottish Whisky liqeuer. Perfect with a cuppa' Joe :)
3 fluid Oz. brewed and cooled
45 millilitres, Atholl Brose, or any whiskey Liquere
roughly chopped and pitted
pitted, whole, for decoration
80 grams, seperated into 2 portions of 30g and 50g
soft and cubed, 75 grams
Icing sugar, 150 grams
softened, 75 grams
Preheat the oven to 180 degrees Celcius. Line an 8" shallow round cake tin with greaseproof paper and grease the sides of the tin with butter.
in a saucepan add the cooled coffee, whiskey liqeuer and 8 chopped dates along with 30g of sugar and a pinch of cinnamon, Bring to the boil and simmer gently for 3 to 5 minutes set aside to cool.
In a large bowl add the 75g butter and 50g sugar and beat until smooth then add the beaten egg and whisk until mixed. once mixed add the 100g of sifted flour and mix. then add the dates and liqeuer mix to the cake batter and combine.
Transfer the cake batter to the cake tin and smooth the top, then decorate with the 5 whole and pitted dates.
Bake in the center of the oven for 25 to 30 minutes or until a skewer inserted into the cake comes out clean. Once fully cooked let the cake cool in the tin for 3 to 5 minutes before transferring to a wire rack to cool completely.
for the Lime butter icing, add the remaining butter and icing sugar to a bowl along with the lime juice and whisk until stiff. At this point you can add more icing sugar to the icing depending on how stiff / soft you prefer your topping to be. Once the cake has completely cooled, cover the cake in the buttercream with a pallette knife or if you prefer, use a pipng bag for a more decorative finish.
Cut into slices and serve with a good cuppa' coffee. :)