COFFEE CAKE LOAF STYLE

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

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.