Coffee Cake

• butter↗170g g

  or margarine, plus extra for the tins

• granulated sugar↗170g g
• large eggs↗3
• self-raising flour↗170g g
• cooled instant coffee1 tbsp tbsp

  dissolved in 1 tbsp hot water (add more if you want stronger)

• powdered sugar↗225g g
• butter↗100g g

  or margarine

• instant coffee↗1½ tbsp tbsp

  dissolved in 1 tbsp hot water

• strawberry jam↗

  (optional)

• walnuts↗

  or cherries for garnish (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection. Line and grease two 18 cm sandwich tins. Add sugar and butter to a bowl and whisk with a beater until very fluffy and light.

2. 2

   Beat the eggs in a cup with a fork, then gradually add them to the mixture, one tablespoon of flour at a time. (Make sure you don’t use all the flour.) When the eggs are fully incorporated, add the remaining flour and fold in gently.

3. 3

   Add the dissolved coffee to the mixture, continuing to fold gently. Divide the batter into the tins and bake for 25‑30 min, until the cake rises, is set, and a skewer inserted in the centre comes out clean. Let cool in the tins for 5 min, then turn out onto a rack to cool completely. At this stage you can freeze.

4. 4

   Meanwhile prepare the glaze by whisking powdered sugar with butter until light and fluffy, then add the dissolved coffee. Whisk, cover and set aside until ready to drizzle over the cake.

5. 5

   Spread half the glaze on the bottom of one layer and, if desired, strawberry jam on the bottom of the other. Join them, then spread the remaining glaze on top. Garnish with walnuts or cherries to taste.