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Tiger prawns & a tasty coffee cake

Imelda Tynan's coffee cake

Imelda Tynan's coffee cake

The recipe for Prawns with Sesame Noodles is a quick and easy main course, but be sure to have all your ingredients to hand before you begin, because it cooks quickly

Use fresh or frozen prawns but I like to use the peeled tiger prawns.

My regular Gluten Free customers here at Tynan’s have asked me for a nice coffee cake recipe so I set about finding one, this one is both amazing and gluten free.

Instead of baking it yourself you can always come to Tynan’s at the Storeyard and have some delicious coffee cake served by our wonderful staff.

Prawns & Sesame Noodles

1lb Raw Tiger Prawns, peeled

10oz Medium Egg Noodles, cooked

8oz Bean Sprouts

1 Bunch Spring Onions

½ Red and Green Chilli, chopped

1tbsp Sesame Seed Oil

1tbsp Extra Virgin Olive Oil

1 Clove Garlic, crushed

1tbsp Brown Sugar

1tbsp Soy Sauce

Black Pepper

Heat the sesame oil and olive oil in a wide non-stick wok style pan and stir fry the spring onions, garlic and beansprouts for a few minutes, add the noodles and when heated turn unto a warm serving dish.

Wipe out the pan and add a little olive oil, the chillies and the prawns and stir in the sugar and the soy, let the sugar melt and the syrup begin to bubble, at this point the prawns will be cooked.

Add an extra drizzle of sesame oil , season with black pepper, then pour over the noodles. Garnish with spring onions, thinly sliced lengthways. Enjoy!

Coffee Sponge

5½oz Gluten Free Flour

3oz Corn flour

3oz Ground Almonds

1½tsp Gluten Free Baking Powder

11oz Butter

11oz Castor Sugar

6 Eggs, beaten

1½tbsp Coffee

Whole Almonds

Preheat the oven to 180⁰. Grease and line two 8” cake tins with greaseproof paper. Sieve the flour, corn flour, almonds and baking powder into a bowl. In a separate bowl, cream the butter and sugar together, and then beat in the eggs a little at a time. Using a large metal spoon fold in the flour mixture and the coffee, make sure all the ingredients are mixed together well.

Divide between the two cake tins and bake for 25 to 30 minutes, don’t open the oven until after the first 20 minutes and then turn the cakes. Cook for a further 5 to 10 minutes until firm to touch. Turn out onto a wire tray and allow to cool at room temperature.

Buttercream

12oz Butter, room temp.

1½lb Icing Sugar

2tbsp Milk

2 dessert spoons of Instant Coffee or 1 single Espresso

Beat the softened butter and sugar for 2 to 3 minutes on fast speed in the mixer until mix is nice and creamy, then add the coffee and beat for a further 2 to 3 minutes. Gradually add the milk to lighten the mix slightly; you may not need to add all the milk.

To assemble the cake, cut each sponge in two and top each layer of sponge with a spoonful of the coffee mixture until you have 4 layers and then completely cover the cake with remaining mixture and top with walnuts or cherries. Place cake on your best china plate, and have a delicious afternoon tea.

 

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