I have amazing parents! I’m really very fortunate. I grew up as one of four children (I gained another four siblings later on, but that’s a story for another time) and so I’m from a pretty big family.
I also have a food and baking blog. I have a real passion for it, so you’d be forgiven for thinking that my mother was the kind of woman who spent her life in the kitchen and that I grew up hanging from her apron strings having old family recipes passed down to me, but you’d be wrong!
Now my Mum is an excellent cook and she does bake, but to be honest she’s far happier hanging upside down from an anti-gravity yoga rig or out watching some interpretative dance than spending five hours on a show stopping bake.
I can remember days out to museums and adventure walks, interactive theatre and new experiences rather than time spent honing pastry skills, which suited me down to the ground as I had no interest in it whatsoever when I was younger.
This recipe however sounds like it should have been passed down though, because it follows the standard rule that I once heard of 2oz of ingredients for every one egg.
When I make it I do measure in ounces, but I’ve put the grams measurements down for you all too.
So I hope you all enjoy what is most definitely Not My Mother’s Coffee Cake x
– 225g caster sugar (8oz)
– 225g butter (8oz)
– 4 eggs
– 225g self raising flour (8oz)
– 3tsps instant coffee dissolved in 1tbsp of boiling water
– 150g butter
– 300g icing sugar
– 2tsps instant coffee dissolved in 1tbsp of boiling water
– Preheat the oven to 160C and grease and line 2 x 20cm (8inch) loose bottom round cake tins
– Cream the butter and sugar together in a bowl until pale
– Beat in the eggs one at a time along with a little bit of the flour to stop the mixture from splitting (I believe clever people don’t need to add in any flour, but I always do to be on the safe side)
– Add in the rest of the flour and this time fold it in until only just all combined then fold in the coffee mixture
– Bake in the oven for 25-30 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack
– Whilst they cool you can make the icing!
– Beat the butter in a large bowl until it’s soft
– Add half the icing sugar and beat again until smooth
– Then add the remaining icing sugar with half of the second coffee mixture. You can then taste the icing and add more coffee until you’re happy with the taste
– Then put one cake on a plate and generously spread half the icing on top. Carefully place the second cake on top of that and cover with the remaining icing (I like to add some sprinkles from my stash in the cupboard
Slice and enjoy xxx