Ingredients Jump to Instructions ↓

  1. 100g caster sugar

  2. 100g butter

  3. 2 eggs, beaten

  4. 2 tbsp instant coffee dissolved in

  5. 2 tbsp of water

  6. 100g self raising flour Syrup:

  7. 100ml water

  8. 1 tbsp coffee

  9. 4 tbsp sugar Coffee sauce:

  10. 50g caster sugar

  11. 1 tbsp instant coffee

  12. 3 tbsp golden syrup

  13. 50ml water

  14. 125ml evaporated milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / gas 4. Grease a 9 in / 23cm cake tin.

  2. Beat butter until light and fluffy with electric beater. Add sugar and beat for another minute. Gradually add the beaten eggs, coffee water, alternating with the self-raising flour and beating until the mixture is smooth and light. Tip into the prepared cake tin.

  3. Bake for 30 to 35 minutes, or until skewer inserted into centre comes out clean.

  4. Place all the syrup ingredients in a pan and heat until the sugar has dissolved.

  5. Prick holes all over the cake and spoon the coffee syrup over the cake while still warm.

  6. For the coffee sauce: mix all the ingredients and heat until the sugar dissolves. Serve cake warm drizzled with warm coffee sauce.


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