- Serves: 12-14
- Cook Time: 35 minutes
- Prep Time: 30 minutes plus cooling
- Effort: easy
For the cake
- 2 tsp instant coffee granules
- 250 g self-raising flour
- 30 g ground almonds
- 275 g unsalted butter, softened
- 275 g golden caster sugar
- 5 large eggs, beaten
- 1 tbsp milk
For the buttercream
- ½ tsp instant coffee granules
- 200 g icing sugar
- 60 g butter, softened
- 1 tbsp milk
- blackcurrant jam
1. For the cake: preheat oven to 180C/160C fan/gas 4. Line the bases and grease the sides of two loose bottomed 20cm sandwich tins.
2. Dissolve the coffee granules in 1 tablespoon boiling water and leave to cool a little.
3. Sift the flour and ground almonds into a bowl and set aside. The coarser pieces of almond can be added, but all clumps should be dispersed.
4. Cream together the softened butter and sugar, until pale and fluffy.
5. Add half of the flour and almonds and half of the beaten eggs to the butter and sugar. Beat to combine. Repeat with remaining flour and eggs.
6. Add the milk and dissolved coffee granules to the bowl, being careful not to over beat the mixture.
7. Divide the mixture between the two tins and bake for 30-35 minutes, or until the cake begins to come away from the side of the tin.
8. For the buttercream: dissolve the coffee granules 1 teaspoon of boiling water and set aside. Sift the icing sugar into a large bowl.
9. Rub the softened butter into the icing sugar using the back of a wooden spoon. Add the coffee and milk. Whisk with an electric mixer for a few minutes until light and fluffy.
10. To decorate: once the cakes have cooled, spread a layer of blackcurrant jam onto the underside of one, and buttercream onto the other. Sandwich together and dust the top with icing sugar.
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