The Coffee-Lover’s Coffee Cake

As a child I remember my aunt taking me to a teashop in Dublin, and me choosing a Coffee Choux bun as my afternoon treat – my love affair with coffee probably started that day!

Coffee Cake has always been a favourite of mine – and this one is very ‘Coffee-ish’! Probably not suitable for the kiddies unless you want them swinging from the chandeliers at midnight, nor for grown-up late-night foraging either, for the same reason

This is a very easy recipe and makes 2 x1lb loaves, or a 2lb Loaf. To make a large Coffee sponge cake, please check out the NOTES at the bottom of the recipe.

EQUIPMENT:

• 2 x 1lb loaf tins, lined
• Electric mixer
• cup and spoon for the coffee
• Spatula
• flat-bladed knife

INGREDIENTS: makes 2 x 1lb loaves. Scroll down to the NOTES for variations.

• 175g Self Raising Flour
• 1 level teaspoon of Baking powder
• 175g Butter – I use Golden Cow in a tub
• 175g Golden Caster Sugar
• 3 Eggs
• 2 teaspoons of Instant Coffee *see NOTES* dissolved in 2 tablespoons of boiling water, cooled
• 50g Chopped Walnuts (optional) We’re a nut-free house, but everyone knows that Coffee and Walnut is a great combo!

METHOD:

• Heat the oven to 160º Fan or the equivalent.
• Grease and line the loaf tins
• Make up the coffee mixture in a mug or small bowl – stir well to dissolve the granules then let it cool
• Measure the flour, baking powder, eggs, sugar, butter and liquid coffee into the mixer bowl, and beat together for about 3 minutes until well combined. Use a spatula to give the mixture a few extra turns to make sure all the coffee is incorporated.
• Divide evenly between the two tins – I weigh mine because I can’t judge by eye at all.

• Bake at 160º Fan for 30 minutes
• Remove and cool completely.
• When cool, making the icing, and ice the cake!

Glace Icing:

• 100g icing sugar, sifted
• 1-2 tablespoons proper Espresso, or 1-2 teaspoon of granulated coffee and 4-5 teaspoons of boiling water, mixed.
• Sift the Icing sugar into a bowl.
• Use the freshly made-up coffee to make a thick icing. Don’t add it all at once – try 2 teaspoonfuls first and go from there.
• Use a flat-bladed knife dipped in boiling water to smooth the icing
• These amounts cover 2 x 1lb loaves, or 1 x2lb one.

• Decorate with chopped walnuts if desired.

NOTES:

• Instant coffee – I use decaffeinated coffee, so I can have a late-night slice without staying awake all night! Of course, you could also use 3 tablespoons of cooled Espresso, if you’re a coffee purist!
• To make 2 large 8inch/20cms sponge cakes which will be sandwiched together, I suggest that you double this recipe. Bake for approximately the same length of time – 30 minutes, or until the sponge springs back when you gently press it.

Sandwich the coffee sponge cakes together with Mascarpone Icing which is:

• a 250g tub of mascarpone
• 150g sifted icing sugar
• 100mls Double cream
• 1 tablespoon proper Espresso – or 1 teaspoon of granulated coffee and 2-3 teaspoons of boiling water, mixed.
• Whip them all together until thickened – 3-4 minutes – then sandwich the sponges together. Make up some Glace Icing as in the original recipe above or keep some of the mascarpone icing back to cover the top.
• ** You’ll need to keep this cake, covered, in the fridge**
• A 2lb Loaf tin with the original recipe will take between 40 and 50 minutes to bake -turn it around in the oven after 35 minutes.

•  If you’d like to make one/freeze one, just freeze the cooled cake un-iced.