This classic cake is rumoured to be a favourite of the Queen. Enjoy for elevenses, afternoon tea, or any time when only a good slab of cake will do. We have even been known to have a slice for breakfast (well, it does have coffee in it).
125g unsalted butter
125g caster sugar
2 medium eggs
125g S/R flour
1 tsp baking powder
2 tbsp instant coffee, dissolved in 75ml water
50g broken walnut halves (optional)
For the coffee icing:
200g unsalted butter
300g icing sugar
2-3 tspn Camp coffee
Heat the oven to 170C/fan 150C/fan 3 and Line a 18cm cake tin.
Beat the butter and sugar together then beat in the eggs, flour and baking powder and finally the coffee mixture
Stir the walnuts into the cake mixture.
Spoon the cake mixture into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
To make the icing, beat the butter until soft and then beat in the icing sugar followed by the camp coffee, stop when you have a depth of colour and coffee flavour that you like.
Cut the cake into slices horizontally and then sandwich the layers together with some of the icing. Ice the top of the cake with the rest of the icing, decorate with more walnuts and serve.
This recipe is from The Nigel Brown Cookery Academy. For more information about cookery school or courses click here