2Tbspstrong espresso OR strong instant coffeewhatever you drink
1tspvanilla extract
Instructions
Preheat oven to 180˚C (350˚F/160˚C Fan).
Sift flour and baking powder.
Cream the butter and sugar for a minute until light and pale.
Add eggs, one at a time, with a tsp of flour with each addition, beating about a minute in between. The flour will stop the mixture from curdling.
Add the vanilla and cardamom and lightly beat to mix.
Fold in the flour and coffee and pour into your cake pan.
Bake for about 40-45 minutes.
Leave to cool in the tin before turning out.
If you are icing, as in the pictures, make sure your cake is completely cool, before doing so. To ice the cake, please head on over to the Icing and Filling Cakes with Buttercream page.
Optional Coffee Buttercream
Place the butter in a bowl and beat until light and fluffy, about a minute.
Add the icing sugar and beat until thoroughly combined and smooth. You'll end up with a very pale cream mix.
Add the coffee and vanilla and beat to mix.
Keep it covered with cling film until you're ready to use it.
Notes
I've kept buttercream icing in an airtight container for up to 2 weeks (no milk) and it was perfectly fine. Personally, I think refrigerating it changes the texture, so I never do it.
The Nutritional info and total time is for the cake without the icing.