Mocha Cake (Mokka Taart)
¾ cup unsalted butter
1 cup fine berry sugar (or confectioner’s sugar)
4 eggs
1 ½ cups all purpose flour
¼ cup ground almonds
½ tsp. baking powder
2 tsp. finely grated lemon peel
Cream the butter and sugar on medium speed. When the mixture becomes very light add the eggs, one at a time on the lowest possible speed. Mix in the flour, almonds, baking powder and lemon peel. Spread the batter into 2 small 8 inch pans or a pan of your choice that has been greased and lightly floured. Bake at 350˚ for 25-30 minutes.
Mocha Butter (Mokka Boter)
2 cups sweet, unsalted butter
1 ½ cups sifted icing sugar
4 T heavy cream
4 T very strong liquefied instant coffee (bring 4T water to a boil and add 2 tsp. instant coffee)
1 tsp. vanilla
Cream the butter and sugar on high speed for about 2 minutes or until light and fluffy. Add the cream, coffee and vanilla and beat for 2 more minutes on high. Set aside in the refrigerator for 30 minutes until the mocha is thoroughly set. Ice cake when cool.
