Coffee butterfly cakes with whisky
- June 2016
- Makes 12
- Hands-on time 40 min, oven time 16-20 min, plus cooling
Forget coffee with your cake, have it in your cake. Coffee-infused butterfly cakes, topped with a rich whisky icing, are sure to make for a merry afternoon treat.
Would rather skip the booze? Bake our classic coffee and walnut cake instead.
- 32.6g (20.1g saturated)
- 50.5g (37.8g sugars)
The cakes can be frozen at the end of step 2, well wrapped in cling film, for up to 1 month. The icing can be made 24 hours
in advance and kept in the fridge. Remove from the fridge to soften before decorating the sponges, then eat on the same day.
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