Recipe

• 4 oz/100g S.R. flour
• 4 oz/100g butter or margarine
• 4 oz/100g caster sugar
• 2 eggs lightly beaten
• 1 tablespoon coffee essence

Filling and Decoration

• 4 oz/100g Butter
• 6 oz/150g Icing sugar
• 3 teaspons coffee essence
• 4 oz/100g Flaked Almonds - toasted

Method

• Cream the butter and sugar until they are light and fluffy
• Beat in the eggs one at a time adding a little flour
• Fold in the dry ingredients and the coffee essence
• Mix thoroughly and divide the mixture between 2 sandwich tins
• Bake in a moderate oven for 25 - 30 minutes
• Cool on a wire tray
• Beat the butter for the decoration until soft and creamy
• Add the icing sugar a little at a time and add coffee essence
• Place a little of the butter cream onto one of the layers of coffee sponge and sandwich together with the other sponge
• Cover the top and sides of the cake with the remainder of the cream and make a pattern with a fork
• Cover the sides with the almonds