EN Last week I was craving for a piece of something sweet, so I decided to bake a cake. As usual I wanted to try something new, but at the same time something that is made easily, and the marbled coffee cake seemed to be the right choice. But oh my goodness, this is a serious guilty pleasure, because you need to use the whole package of butter. For me it's a lot, but I followed the recipe anyway and the cake turned out very delicious, smooth and moist. Little piece with a coffee during the day, little piece with a tea in the evening and it disappeared easily from the plate.
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LT Praėjusią savaitę buvo užėjęs toks didelis noras kažko saldaus, tad nusprendžiau iškepti pyragą. Kaip dažniausiai nutinka, norėjosi kažko naujo, bet kartu lengvai sukuriamo, tad marmurinis kavos pyragas pasirodė esąs puikus pasirinkimas. Olialia vaikyti, koks tai nuodėmingas pyrago gabalėlis, nes visam pyragui reikia viso pakelio sviesto. Na, man tai atrodo daug, bet tvirtai nusprendžiau laikytis recepto ir rezultate gavosi tikrai puikus, purus ir visiškai ne sausas pyragas. Mažas gabalėlis dienos metu prie kavos, mažas gabalėlis vakare prie arbatos ir taip tas marmurinis pyragas ištirpo iš lėkštės.
P.S. lietuvaitės skaitytojos nesupykite, bet kaip gal jau pastebėjote, nusprendžiau receptų nebeversti į lietuvių kalbą, nes visgi didžioji dalis mano skaitytojų puikiai kremta anglų kalbą, o jei kam nors būtų kažkokių neaiškumų, visuomet galite raštelti man email'ą ;))
250 g soft butter
250 g caster sugar
4 eggs
250 g self raising flour (I used regular one and it turned out well)
2 tsp baking powder
2 tsp instant coffee
1 tbsp hot water
ICING ( I made half portion of the icing, but I give you the exact amounts that were written in the original recipe):
60 g butter, softened
3 tbsp milk
2 tbsp instant coffee
250 g icing sugar
- Grease the baking form with butter. In original recipe it was suggested to use the ring mould. As I don't have it, so I used my silicone baking form. Different shape doesn't change the taste ;)
- Combine the butter, sugar, eggs, flour, and baking powder in a large bowl. Beat until smooth.
- Put half of the mixture into another bowl. Dissolve the instant coffee in the measured hot water and stir into one half of the cake mixture.
- Drop tablespoonfuls of the plain mixture into the baking form, then tablespoonfuls of the coffee mixture on top of the plain mixture. Marble by swirling together with a skewer (I did it simply with a fork).
- Bake in preheated oven at 180° C for 40 minutes or until well risen and firm to the touch. Leave to cool for a few minutes, then turn out on to wire rack set over a tray, and cool completely.
- ICING: combine the butter, milk, and coffee in a pan and heat, stirring, until smooth. Remove from the heat and beat in the icing sugar until smooth and glossy.
- Leave to cool a bit and then pour over the cake, to cover the top (if you use half amount of ingredients for the icing) or cover completely the sides too (if you use full portion of the icing).
