Irish Yogurts Clonakilty Coffee Cake
Ingredients
For the Cake
280g Castor Sugar
335g Plain Flour
5 Eggs
3 heaped dessert spoons of instant coffee dissolved in three dessert spoons of boiling water
200g of Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
80ml Sunflower Oil
1 level teaspoon of Bread Soda- Sieved
For the Coffee Icing
250g Icing sugar
2 heaped tbsp instant coffee dissolved in 1 tbsp of boiling water
90g Butter
80g Walnuts, roughly chopped
Method
For the Cake
- Preheat the oven to 170°C
- Line a 23 cm x 32 cm tin with parchment paper
- Beat the eggs together in a small bowl with a fork
- Add all the ingredients to a large bowl (including the eggs) and mix to combine
- Pour into prepared tin , bake for about 30 minutes. To check if it’s cooked through, pierce the cake with a skewer, if it comes out clean then the cake is cooked
For the Coffee Icing
- Dissolve the coffee in the boiling water
- Melt the butter in a saucepan
- Take it off the heat and add the coffee and icing sugar, stir well
- Spread over cooled cake and sprinkle with chopped walnuts
