Lara's Coffee Cake Receipe
Light coffee sponge cake sandwiched together with a good quality strawberry jam topped with a coffee icing smothered all over...
Ingredients
For the cake:
| 150g | organic caster sugar |
| 150g | organic butter |
| 3 | free-range eggs |
| 150g | organic self-raising flour |
| 1½tsp | Steenbergs baking powder |
| 1tbsp | hot water |
| 1tbsp | Fairtrade instant coffee |
For the icing:
| 225g | organic icing sugar |
| 100g | organic butter |
| 1½tbsp | Fairtrade instant coffee (or you could use some Steenbergs coffee extract instead) |
| Organic strawberry jam |
Method
- Grease 2 x 20cm (8") round cake tins and line the bases with baking parchment.
- Cream the organic butter and organic Fairtrade caster sugar until light and fluffy. Beat in the egg gradually.
- Preheat the oven to 160°C.
- Sieve the organic self-raising flour and Steenbergs baking powder and fold into the creamed mixture.
- Dissolve the Fairtrade coffee in the hot water and fold into the mixture.
- Divide the mixture equally between the 2 cake tins. Bake for 25 -30 minutes, or until just set in the middle - a wooden skewer inserted into the centre should come out with just a few moist crumbs on it. Don't overbake. Turn out the cakes onto a cooling rack.
- Cream the organic butter and organic icing sugar until light and fluffy. Make sure the cakes are completely cool before putting on the coffee icing. Dissolve the Fairtrade coffee ina littlehot water and add to the butter-icing sugar mixture.
- Put 1 cake on a cake plate andspread organic strawberry jam on top of it. Put the other cake on top and spoon over the coffee icing. Leave to set.
Shop for ingredients
You may also enjoy
Rhubarb Rosewater Drizzle Cake Recipe
We all know lemon drizzle cake but this one has rhubarb and rose as the stars of the show. Makes...