For the Coffee Lovers…

A BBC Good Food Recipe…

Ingredients

170g butter

170g caster sugar

170g self-raising flour

3 eggs

1 1/2 tsp baking powder

1 tbsp of decaf instant coffee or instant coffee (dissolve in 1 tbsp hot water)

For the Icing

225g icing sugar

100g butter

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)

Method

  1. Pre-heat the oven to 160C / 140C fan / gas 3. Line and butter two 18 cm sandwich tins.
  1. In a large bowl, add sugar and butter. Mix until pale and fluffy.
  1. 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.
  1. Add the dissolved coffee to the mixture while still folding.
  1. Divide the mixture into the sandwich tins and cook for 25-30 minutes until risen and skewer comes out clean.
  1. While the cake is cooking, make the icing sugar by beating icing sugar and butter until fluffy. Add the dissolved coffee and whisk.
  1. 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.
  1. Time to decorate – I chose coffee beans.

The Easiest Cake Ever!

Pot = 125 ml

Ingredients

1 pot of natural (sugar free) yogurt

2 pots of self raising flour

1 pot of white sugar

Half a pot of mild olive oil (or vegetable/coconut oil if you would prefer)

3 large eggs (free-range)

Splash of vanilla essence

Small pinch of salt

Handful of raspberries, chocolate chips, blueberries, blackberries, whatever takes your fancy!

Icing Sugar for decoration

A loaf or cake tin

Pre-heat your oven to 175C/155C/4

Method

  1. Add two pots of flour and one pot of sugar into a large bowl.
  1. Throw in a pinch of salt
  1. Add half a pot of oil and a splash of vanilla essence.
  1. Add 3 large eggs
  1. Beat together until smooth and shiny!
  1. Grease your cake tin or use a silicone one.
  1. Pour in the mixture.
  1. This is where you add your extra ingredients. Today, I lined raspberries down the cake tin. If you want, you can add the ingredients halfway through your pour to scatter them around more.
  1. Bake for 45 minutes – 1 hour. If the knife or skewer is not clean or if you shake it and it’s still wobbly then leave it in for 10 more minutes.
  1. (Optional) Pop it onto a plate and use a sieve to sprinkle some icing sugar over it.
The before photo!
The after photos!

It tastes amazing! Raspberries is defiantly a go to ingredient for this recipe.

Enjoy 🙂