Coffee Cake

Serves: 1 Cake

Ingredients:

• 180g self-raising flour
• 180g butter, diced
• 180g caster sugar
• 60g chopped hazelnuts
• 3 eggs
• 4 tbsp instant coffee, dissolved in 4 tsp boiling water

For the icing:

• 100g icing sugar
• 70g butter, diced
• 1 tbsp instant coffee, dissolved in 2 tsp boiling water
• 20g chopped hazelnuts

Method:

1. Preheat the oven to 180°C/350°F/gas 4. You will need a 23cm silicone pan.
2. Place all of the cake ingredients in a food processor and blitz until combined.
3. Scrape the batter into the silicone pan. Bake for 25 minutes or until a skewer inserted comes out clean.
4. Set aside to cool for 5 minutes, then remove from the pan and leave to cool fully on a wire rack.
5. Meanwhile, make the icing. Place the sugar, butter and coffee in a food processor and blitz until smooth. Set aside the icing and the chopped hazelnuts.
6. Place the cooled cake on a board. Use a spatula to spread the icing evenly over the cake. Sprinkle over the chopped hazelnuts. Serve with strong espressos.