Tia Maria Angel Food Cake

Bake the cake according to the given directions in an ungreased pan.  Immediately invert the cake so that the center bit is balanced on a funnel and the whole cake is hanging upside down but not touching anything but the funnel – it needs to stay this way until it cools completely, also according to package directions.  I made the cake a few days ahead and at this point wrapped it well, while it was still in the pan, and froze it.

The day before you’re planning on serving the cake, use a sharp skewer to make holes evenly and completely all over the entire cake, while it’s still in the pan (I had mine out of the freezer for a couple of hours before I did this).  Carefully and slowly pour half of the Tia Maria and cream mixture over the cake, cover the exposed cake well with plastic wrap and chill it for a couple of hours.

Carefully loosen any visible bit of cake from any visible bit of pan that it’s touching, using your thinnest spatula – the cake should then basically fall out of the pan with the bottom tray still attached.  Use the same method to loosen it from the bottom tray – and you should do this on the platter that the cake will we served on.  Again, use a sharp skewer to make holes evenly and completely all over the entire cake and then carefully and slowly pour the rest of the Tia Maria and cream mixture over the cake.  Wrap it well or cover it and chill for several hours – aim to chill it overnight.

Two hours or so before you wish to serve the cake, make the icing by whipping the cream, adding in the Tia Maria and icing sugar right before it’s stiff and then whipping it again.  Ice the entire cake and sprinkle the Almond Roca/Skor bar over all.  This doesn’t keep well so serve large pieces!