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Bake in the Day


  • 2 20cm loose-bottomed cake tins
  • 170 g butter plus extra for tins
  • 170 g caster sugar
  • 3 large eggs
  • 170 g self raising flour
  • 1.5 tbsp baking powder
  • 1 tbsp instant coffee dissolved in 1 tbsp hot water


  • 1 tbsp instant coffee dissolved in 1 tbsp hot water
  • 100 g softened butter
  • 170 tbsp icing sugar

Glacé Icing

  • 75 g icing sugar
  • 1 tbsp instant coffee dissolved in 1 tbsp hot water
  • 20 ml boiling water


  • Grease the tins and line with baking parchment. Heat your oven to 160ºC. Pop the sugar and butter in a bowl and whisk until light, fluffy and pale.Lightly whisk the eggs then gradually add to the butter mix, adding a tablespoon of flour each time to prevent curdling.
  • Don’t use all the flour yet – when the eggs have been fully incorporated into the mix, gently fold in the rest of the flour and the baking powder. Add the dissolved coffee and keep folding.Divide the batter between the cake tins, and bake for 25-30 minutes until cooked.
  • Check by inserting a skewer into the middle of each – if it comes out clean, they’re done.For the coffee butter icing, beat the sieved icing sugar with the softened butter until light and fluffy. Whisk in the dissolved coffee. When your cakes have completely cooled, removed from the tins and sandwich together with the butter icing in the middle.
  • For the glacé icing, mix your sieved icing sugar with the dissolved coffee then slowly stir in the boiling water until the icing has reached a pouring consistency. When ready, gently spill over the top of the cake, starting in the middle then using a flat knife to spread till it drips over the sides.
  • Decorate with the walnuts or chocolate coffee beans (optional). Scoff!
Keyword baking, cake