Food on Friday

HONEY-ICED COFFEE CAKE

Serves 8 - 10
3 teaspoons instant coffee powder
1 tablespoon hot water
125 g chopped butter ar room temperature
2 teaspoons vanilla essence
3/4 cup of brown sugar
2 eggs
1 cup self raising flour
1/4 cup of custard powder
1/3 cup of milk

Honey Icing
30 g butter
1 teaspoon instant coffee
3 teaspoons hot water
1 teaspoon honey
1 teaspoon vanilla essence
1 cup icing sugar, sifted

Preheat the oven to 180C. Grease a 20 cm ring tin with melted butter, and line the base with non stick baking paper. Dissolve the coffee in the hot water and combine in a large bowl with the butter, vanilla essence, sugar and eggs. Sift flour and custard powder into the bowl and add the milk.

Using electric beaters, beat on low speed until the ingredients are combined, then increase speed to medium. Beat for about 3 minutes until very smooth and lighter in colour. Spoon into the prepared tin.

Bake for about 30 minutes, until a skewer comes out clean when inserted into the cake. Stand for 5 minutes before turning onto a rack to cool.

When cold transfer to a serving plate and spread with the icing.

To make the honey icing melt the butter, then stir in combined water and coffee, the honey, vanilla essence and half the icing sugar. Gradually stir in the remaining iceing sugar to mix a spreadable consistency