Coffee and cake is a marriage no sweet tooth can resist. Indulge in a home-baked caffeine hit
220g Cook with M&S golden castor sugar
220g self-raising flour, sifted
1 tsp Cook with M&S baking powder
220 unsalted butter, softened at room temperature, plus extra for greasing
4 medium eggs, lightly beaten
1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water
For the icing
2 tsp instant coffee powder
200g unsalted butter, softened
400g Cook with M&S icing sugar, sifted
Roasted coffee beans to decorate (optional)
Cook with M&S Fairtrade cocoa powder
Ready in: 45 minutes
Heat the oven to 180 C/350F/gas 4 ( 160 C for fan ovens). Grease and line the bases of three 15cm cake tins
Place all the cake ingredients and a pinch of salt in a large mixing bowl, then bat with a wooden spoon or electric hand whisk until just combine. It's important not to beat the mixture too much- just enough to make it smooth.
Divide the mixture evenly among the three tins using a spatula to smooth the tops, then bake for 20-25 minutes or until risen and golden; a skewer inserted in the centre of the cake should come out clean. Allow the cakes to cool in the tins for 5 minutes, then turn them out on to a wire rack to cool completely. Trim any peaks from the tops of the cakes, if necessary.
To make the icing, dissolve the coffee powder in 2 tbsp boiling water, then use an electric hand whisk to beat this with the butter and icing sugar until the mixture is soft and pale.
Use two-thirds of the icing to sandwich the cakes together, then spread the rest on top. Decorate with roasted coffee beans if desired, and dust with cocoa powder.
Oudinot Brut NV Champagne
The perfect aperitif or celebration drink. This champagne is delicious served on its own, or with delicate canapes.