A classic coffee loaf cake. Good with a latte for a mid-morning
break.
Ingredients
For the sponge
4oz self-raising flour
4oz caster sugar
4oz butter
4oz butter
2 eggs
1/2 teaspoon baking powder
2 teaspoons coffee essence (I
make this mixing instant coffee granules with hot water)
Mix the ingredients together
adding the coffee essence last.
Place in a loaf tin (silicone
tins are better as you do not need to grease them)
Cook in oven for 25 minutes on
180 degrees. Ensure cake is cooked by putting a knife through the centre and if
it is ready, the knife should come out clean.
Leave sponge to cool whilst you
make the butter icing.
For the butter icing
125g butter softened
2 teaspoons coffee essence
250g icing sugar
Mix the icing sugar with the
butter and then add the coffee essence.
Cut the sponge in half and fill
with half of the butter icing. Sandwich the two halves of the sponge together.
Use the remaining butter icing to spread over the top of the cake.
Extra tip: Grated plain
chocolate or chocolate covered coffee beans are good as a topping for this
cake.
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