• Preheat the oven to 180˚C (350˚F / 160˚C Fan).
• Sift the flour and baking powder.
  200 g self raising flour, 1 tsp baking powder
• Cream the butter and sugar for a minute until light and pale.
  160 g salted butter, 160 g sugar
• Add eggs, one at a time, with 1 tsp flour with each addition, beating about a minute in between. The flour will stop the mixture from curdling.
  3 large eggs
• Add the vanilla and cardamom and lightly beat to mix.
  1 tsp vanilla paste, seeds of 6 cardamoms
• Fold in the flour and coffee and pour into your cake pan.
  2 Tbsp instant coffee granules
• 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.
  250 g regular salted butter
• Add the icing sugar and beat until thoroughly combined and smooth. You'll end up with a very pale cream mix.
  600 g icing (powdered) sugar
• Add the coffee and vanilla and beat to mix.
  2 Tbsp strong espresso OR strong instant coffee, 1 tsp vanilla extract
• Keep it covered with cling film until you're ready to use it.