Gran’s Coffee Cake

This is probably the first cake that I ever baked with my Gran. We used to go in the holidays and bake cakes, biscuits and jam tarts with her *nostalgic sigh*. The fudgy icing is delicious and makes a change to the buttercream that has become soooo mainstream darling. In the photo, you can probably see that I used little chocolate balls (or chocolate caviar as I call them) and I have (creatively) written ‘CAKE’ on my cake – how original. Imaginative, I know, but I think that it looks good and adds something new. Also I did it in a heart shaped mould, but an 8 inch cake tin does the job just as well. If you love strong coffee then feel free to add more and walnuts taste fab in this too.

Gran’s Coffee Cake with coffee fudge icing
You need:
SPONGE
175g/6oz butter
175g/6oz sugar
3 eggs
175g/6oz self raising flour
1/2 tsp baking powder
2 tsp instant coffee + some boiling water

ICING
50g/2oz butter
50g/2oz sugar (caster or granulated)
175g/6oz icing sugar
2 tsp instant coffee + some boiling water

1) Preheat the oven to 180°C/160°C fan and pop the kettle on. In a large mixing bowl (or stirring bowl – whatever you call it) cream the butter and sugar together until pale and, well… creamy.

2) Beat in the eggs, then stir in the flour and baking powder until you have a smoothy smooth mixture. Pay attention! Put the coffee in a mug and add about 2 tbsp of boiling water, so that the coffee just dissolves – yes it should be very strong. Tip this into the main mixture and combine.

3) In a lined/greased 8 inch cake tin, pour the mixture and gently tap on a surface so that the bubbles rise to the top of the mixture. Bake for 30-35 minutes until a skewer is clean and the cake shrinks away from the sides. Leave until completely cool, then turn out onto a pretty plate (well it could be ugly, but I think that a pretty one is better).

4) For the icing, melt the butter and sugar (NOT ICING SUGAR) in a small non-stick pan with the coffee dissolved in boiling water as before. When these come to boil, whip of the heat and stick in all the icing sugar and stir rapidly. There may be a few lumps at first, but keep stirring!

5) Spoon or pour onto the cake and spread quickly, as this icing sets très rapidement. Add any decorations whilst warm.

This is my sister’s favourite cake, and one of the only ones that she can make! Actually that’s not strictly true, but this will definitely have been devoured in a weekend. It is also great because you don’t need some fancy coffee ‘essence’ or liqueur. Perfect for afternoon tea, and if you want a really indulgent cake, double the icing and spread in the middle as well as on top. Maybe try a more inspiring word than ‘CAKE’ on top too. Hope you like it, see you soon chums x

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