If you think you can’t bake, this simple coffee bake recipe will have you changing your mind. Delicious mid-morning with a cup of your favourite coffee made from freshly-roasted beans, it’s also brilliant at lunchtime. Any leftover slices will freeze for up to three months, just leave them to defrost at room temperature until required.
You’ll need:
- 4 freerange eggs
- 250g self raising flour
- 310g butter or margerine, softened
- 250g granulated sugar
- 120g icing sugar
- 1 to 2 tablespoons very strong black coffee
What to do:
Pre-heat the oven to 180 degrees Celsius. Grease two springform 20cm sandwich tins, and line the bottom with circles of greaseproof paper. In a large mixing bowl, beat the sugar and 250g of the butter together until the mixture looks pale and fluffy. Break in the eggs, one at a time, beating between each addition, then add one tablespoon of coffee. Add the flour, and beat vigorously until the batter is fully combined. Lift a spoonful of batter; it should cling to the spoon for a second before sliding off. If the mixture looks a little thick, add a drop of milk. If it’s too runny, add a little more flour. Finally, spoon the batter into the prepared tins and smooth it out with the back of a spoon. Bake in the centre of the over for around 30 minutes until well risen and golden. Push the surface of the cake with the tip of a finger, it should feel slightly springy. Leave to cool in the tin for ten to fifteen minutes, then remove from the tin and cool on a wire rack.
Meanwhile, put the remaining butter and icing sugar in a bowl, and beat until combined. Add the coffee, a few drops at a time, until the mixture is a spreading consistency. Use the buttercream to sandwich the cakes together.
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