Tia Maria (Low Fat) Cake Recipe

 

Ingredients

• 3/4 cup all-purpose flour
• 2 tablespoons instant coffee granules
• 3 eggs
• 1/2granulated sugar
• coffee beans, to decorate (optional)

for the filling

• 6 ounces (3/4 cup) low -fat soft cheese
• 1 tablespoon honey
• 1 tablespoon Tia Maria liqueur
• 2 ounces (1/4 cup) preserved ginger, roughly chopped.

for the icing

• 1 1/3 cups confectioners' sugar, sifted
• 2 teaspoon coffee extract
• 1 tablespoon water
• 1 tablespoon low -fat cocoa powder

Preparation

Preheat the oven to 375F. Grease and line an 8-inch deep round cake pan.

sift the flour and coffee granules together onto a sheet of waxed paper

beat the eggs and sugar in a bowl with a handled electric mixer until thick and mousselike. ( when the beaters are lifted , a trail should remain on the surface of the mixture for at least 15 seconds.)

Gently fold in the flour mixture with a metal spoon. Pour the mixture into the prepared pan. Bake the sponge for 30-40 minutes, or until it springs back when lightly pressed. Turn out onto a wire rack to cool completely.

To make the filling, mix the soft cheese with the honey in a bowl. beat until smooth, then stir in the Tia Maria and chopped preserved ginger.

Split the cake in half horizontally and sandwich the two halves together with the Tia Maria filling.

Make the icing. In a bowl, mix the confectioners' sugar and coffee extract with enough of the water to create consistency that will coat the back of the wooden spoon. Pour three-quarters of the icing over the cake, spreading it evenly to the edges. Stir the cocoa into the remaining icing until smooth. spoon into a pastry bag fitted with writing nozzle and pipe the mocha icing over the coffee icing. Decorate with coffee beans, if desired.