1 tbsp of decaf instant coffee or instant coffee (dissolve in 1 tbsp hot water)
For the Icing
225g icing sugar
1 1/2 tbsp decaf instant coffee or instant coffee (dissolve in 1 tbsp hot water)
Strawberry jam (optional)
walnuts, cherries or coffee beans to decorate (optional)
Pre-heat the oven to 160C / 140C fan / gas 3. Line and butter two 18 cm sandwich tins.
In a large bowl, add sugar and butter. Mix until pale and fluffy.
Whisk the egg and gradually add it to the mixture with 1 tbsp of flour each time (don’t use all the flour!). When eggs have been fully combined, add the rest of the flour and baking powder and fold it gently.
Add the dissolved coffee to the mixture while still folding.
Divide the mixture into the sandwich tins and cook for 25-30 minutes until risen and skewer comes out clean.
While the cake is cooking, make the icing sugar by beating icing sugar and butter until fluffy. Add the dissolved coffee and whisk.
Spread half the icing on the bottom of one half and on the other cake, spread the jam on one half, if applicable. Then sandwich the cakes together and spread the left over icing on the top.
I know I’m late on the trend but over the weekend I made a banana loaf for the first time. It was really quick and easy and (trying not to sound completely big-headed) delicious! My dad is a big lover of banana bread, so he was very happy my next baking experiment was this.
140g butter, softened, plus a little more to butter sides of the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 ripe bananas, mashed (our bananas weren’t fully ripe, so we put them in the microwave under kitchen paper and thankfully they came out very brown and mushy)
50g icing sugar
dried banana chips for decoration
optional: raisons for decoration
Heat oven to 180C/160C fan/gas 4
Butter a 2lb loaf tin and line the base and sides with baking parchment
Cream 140g softened butter and 140g caster sugar until light and fluffy. Then, slowly add two beaten large eggs with a small amount of flour (NOT ALL FLOUR)
Fold in the remaining flour, 1tsp baking powder and the 2 mashed bananas
Pour it into the tin and bake for about 35 mins until the skewer (or a metal knife if you don’t have a skewer) comes out clean.
Let it cool for 10 mins, then remove to a wire rack.
Mix 50g of icing sugar with 2-3 tsp water to make it runny.
Drizzle the icing over the top of the cake and decorate with some banana chips (and raisons)
This will be a blog post I’ll keep going back to : )