1/2 cup butter or margarine
1/2 cup caster sugar
1 cup all purpose flour
1 teaspoon baking powder
2 teaspoons instant coffee dissolved in 2 tablespoons hot water
2/3 cup strong coffee
1/2 cup sugar
3 tablespoons Irish whiskey
2/3 cup whipped cream
1 heaped tablespoon powdered sugar
1 tablespoon Irish whiskey, chopped hazelnuts.
Butter an 8-inch ring pan and coat well with flour . In a bowl cream together the butter and the sugar then add the eggs one at a time. Sift the flour and baking powder and fold in 2/3 of it then add the 2 tablespoons strong coffee. Fold in the remainder of the flour. Place in the prepared cake pan and bake in a pre heated oven for 35 to 40 minutes at 350 degrees. Test with a skewer and when done turn out onto a wire rack to cool. To make the syrup heat sugar in coffee until it has all dissolved then boil rap idly for one minute. Remove from the heat and beat in the whiskey. Return the cooled cake to well washed pan and pour the syrup over it. Leave it to soak for several hours. Beat up whipped cream with powdered sugar and whiskey. Turn the cake out onto a serving plate and decorate with cream and chopped hazelnut.