Ahhh coffee. I avoided you before I had kids, now you’re one of my best friends!
I’m so proud of this cake, I’m ashamed to say it’s the first full-size cake I’ve made in years and it was absolutely delicious. I made this for the grown ups when my parents came to stay but the kids enjoyed it too – the coffee taste isn’t over powering and with only 3 tsp coffee in the whole cake I don’t think there is any more caffeine in this than there is in chocolate.
I used butter for this cake but you can use margarine if you prefer. If you do use butter soften it by cutting it into squares and letting it stand at room temperature for 15 minutes. Or do what I did and bung it in the microwave for 10 seconds.
The ‘correct’ way of making a sponge is to cream the butter and sugar together (beat it with a wooden spoon until it’s soft and mixed together – a great workout for those upper arms!) before adding the other ingredients. As usual I was short on time so I put everything in the bowl together and blasted it with an electric mixer.
Makes 10 servings
For the cake
- 170g self-raising flour
- 170g butter
- 170g caster sugar
- 3 eggs
- 2 tsp instant coffee mixed with 2 tbsp boiling water
For the icing
- 100g icing sugar
- 1 tsp instant coffee mixed with 1 1/2 tbsp boiling water
- Line a 2 lb loaf tin with greaseproof paper and turn your oven on to 180°C.
- Measure the butter and sift the flour and sugar into a mixing bowl. Add the eggs and coffee and mix with an electric whisk for a minute or two, until you have a smooth, pale mixture that forms a peak when you lift it with the whisk.
- Empty the cake mix into the loaf tin and cook for 50 minutes.
- To check that the cake is ready stick a sharp knife into it and it should come out clean. If there is any cake mix stuck to the knife pop it back in the oven for another 5-10 minutes.
- Once the cake is cooked lift it out of the loaf tin (don’t throw the greaseproof paper away – it comes in handy when you add the icing!) and stand it on a cooling rack to cool. I got side tracked and left it for about an hour, but it won’t take that long.
- Once the cake is cool make the icing. Sift the icing sugar into a mixing bowl, add the coffee and mix.
- Put the cake back into the greaseproof paper and loaf tin. Spoon the icing over the top of the cake and leave until the icing has hardened.
The cake will stay fresh wrapped in an airtight container for a few days.
Equipment used in this recipe:
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