Celebrating our 5th wedding anniversary with this simple, delicious and easy to make coffee cake.
Powdered Sugar : 160g
Unsalted Butter : 150g, at room temperature
Eggs : 3, at room temperature
Maida : 150g
Baking Powder : 1 1/2tsp
hot Water : 1tbsp
Instant Coffee : 1tbsp (add more if you like)
Salt : 1/8tsp
For The Coffee Butter Cream Icing :
Icing Sugar : 125g
Butter : 50g, at room temperature
Instant coffee : 3/4tbsp
Hot water : 1/2tbsp
Vanilla essence : 1/2tsp
1. Preheat the oven at 160C. Line and grease a square tin.
2. Using an electric blender, mix together butter and sugar until very fluffy and a pale cream. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.
3. Add the rest of the flour and the baking powder to the mixture and fold it in gently.
4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes. When cake is ready and reaches room temperature, apply the butter cream and decorate with walnuts / coffee beans.
Method for making the best coffee butter cream :
Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.