Baking Heaven



Coffee cake


For the cake

350g (12oz) margarine or butter
350g (12oz) caster sugar
6 free-range eggs
10g (¼oz) instant coffee Granules
350g (12oz) gluten free selfraising flour
1 tsp xanthan gum

For the frosting

150g (5½oz) margarine or butter
300g (10½ oz) icing sugar
10g (¼ oz) coffee granules
1 tsp cocoa powder, to decorate

1 Preheat the oven to 170°C/Gas Mark 3. Lightly grease the inside of two 23cm (9in) cake tins, then line with nonstick baking paper.

2 For the cake, place the margarine or butter and sugar into a bowl and cream together until fully combined, light and fluffy. Add the eggs and beat well until smooth.

3 Dissolve the coffee granules in 1 tbsp boiling water and allow to cool slightly.

4 Add the flour, xanthan gum and coffee to the creamed butter and sugar and mix gently until smooth.

Divide the mix between the prepared cake tins and place in the oven for 30 minutes until risen

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