Coffee Cake recipe

Ingredients

Serves 8-10 

For the cake 

300g plain flour

2 tsp baking powder

1⁄2 tsp bicarbonate of soda

1⁄2 tsp salt

225g unsalted butter, softened

115g caster sugar

115g light brown soft sugar

3 large free-range eggs, at room temperature

75g plain yoghurt

1 tsp vanilla extract

200mls very strongly brewed, Fortnum’s After Dinner Blend Ground Coffee, completely cooled

To decorate

150g butter, softened

350g icing sugar

50mls very strongly brewed, Fortnum’s After Dinner Blend Ground Coffee, completely cooled

50g Fortnum’s Cocoa Dusted Milk Chocolate Caramelised Pecans with Gianduja, chopped

How to Cook

STEP 1

Preheat your oven to 180C/160C Fan/Gas 4. Grease and line two 20cm sandwich tins. 

STEP 2

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and set aside. In a separate bowl, cream the butter and sugars together until light and fluffy.

STEP 3

Add the eggs one at a time, beating well with each addition, then fold through the yoghurt and vanilla. 

STEP 4

Stir through the dry ingredients with a metal spoon, then use a whisk to stir through the coffee until completely smooth. 

STEP 5

Divide the mixture between the two tins, then bake in the oven for 25-30 minutes, until the cakes are golden brown, well risen, and a skewer inserted in the centre comes out clean. Leave in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

STEP 6

While the cakes are cooling make the coffee buttercream. Beat the butter and icing sugar together until light and fluffy, then pour in the cold coffee, stirring until smooth. 

STEP 7

To assemble the cake, place one of the sponges onto a plate and spread with half the buttercream. Top with the second cake and swirl the remaining buttercream on top.

STEP 8

Finish with a sprinkling of the nuts around the edge of the cake, then cut into slices to serve.