Tia Maria Cake Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
• Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
• Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
• Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

Steps:

• Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you're waiting, cut a heart shape from a piece of thick card.
• When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.

Steps:

• Whip cream with sugar with electric mixer until stiff, set aside.
• Dip cookies quickly into milk then into liqueur.
• Arrange in a single layer in bottom of ungreased 10” springform pan.
• Fill in spaces with pieces of cookies which have also been dipped.
• Spread a layer of whipped cream over cookies.
• Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
• Grate chocolate square and sprinkle over top of torte.
• Refrigerate overnight.
• Needs 24 hours to set.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
• For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
• Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.

Steps:

• 1. Cut cake into 2 layers Place each layer on a plate. Combine 1/2 cup of tia maria and 2 tbsps cream. Prick cake layers all over with a skewer. Drizzle tia maria mixture over all parts of each layer; bottom and top. Cover with saran wrap and chill several hours. Two hours before serving whip 2 cups of cream and fold in the 2 tbsps of tia maria and the icing sugar. Ice cake including layers. Crush Almond Roca and toss over top and sides of cake . Chill until serving time. DELICIOUS!!