My mam’s favourite cake is Coffee Cake, so I just had to make her one for Mother’s day. But this is a great cake for any occasion. And, if like me, you don’t like coffee, you will still enjoy this as the taste isn’t too strong.

For the cake:
150g of butter
150g of self-raising flour
150g of castor sugar
3 eggs
1 tbsp of hot water
1 tbsp of instant coffee
1 1/2 tsp of baking powder
For the icing:
225g of icing sugar
100g of butter
1 1/2 tbsp of instant coffee
1 tbsp of hot water

1. First pre-heat your oven to 160 degrees and grease two sandwich tins with butter and greaseproof paper.
2. Cream the butter and sugar together and whisk the eggs in a cup, adding a bit at a time to the butter mixture with one tablespoon of flour at a time. Don’t add all the flour.
3. Add the baking powder to the rest of the flour, mix, then fold all this into the butter mixture.
4. Dissolve the coffee in the hot water and add this to the mixture. Give it a good stir making sure the coffee is even throughout.
5. Divide the mixture out into the two tins, or cook each separately if you only have one, and bake for 30 minutes, but check after 25 minutes.
6. Whilst it is cooking make the cream. Cream the butter and icing sugar together until light in colour. Dissolve the coffee in the hot water and add it to the cream. If it is too thick add a little more water, but be careful not to add too much or it will get too thin. Then put in the fridge until it is needed.
7. Once the cakes are cooked, let them cool fully on a cooling rack, then spread some of the coffee cream on top of one of the cakes, and place the other one top.
8. Spread the rest on the top and around the sides. If you are making it for a special occasion like I did decorate it with writing icing, icing shapes or sweets.