Yesterday’s post was for an Ultimate Butter Cake from Flavor Flours, the latest and greatest book from Alice Medrich. The cake was lovely and we baked two rounds. We froze one for a quick dessert treat on some future weeknight. And the unfrozen layer was consumed in two nights. Here's a link to that post:
https://cookingbythebook.com//dessert-digest/16752/
When you have a small cake, or a single layer, you may not want to “make frosting.” A fast, easy and delicious alternative is to fashion a simple glaze to drip over and adorn your cake. Here’s an espresso glaze that is has a rich flavor, ideal for this butter cake. That flavor intensity is achieved by using both espresso powder and Kahlua.
The suggestion is for 1 cup of powdered sugar. You may want more or less — you are striving to get the “thick” glaze in the photo. I think glazes should be as thick as concrete, not paper thin. You really want body as well as flavor to make the one-layer option here a “full” dessert.
Espresso Glaze
Yield: 1 cup, enough for a 8 or 9-inch round
Ingredients:
- 1 cup powdered sugar, sifted
- 2 tablespoons espresso powder
- 3 tablespoons very hot water
- 1 tablespoon Kahlua or other coffee-flavored liqueur
Preparation:
Put the sugar in a bowl. In a separate small bowl, combine the espresso powder and hot water, stirring until the powder is thoroughly dissolved.
Add the espresso mixture and Kahlua to the powdered sugar and slowly whisk to blend. Adjust with more sugar or Kahlua to achieve the consistency that you prefer.
Source: www.health.com
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.0 for 1/50th second at ISO‑800