Coffee cake | Sainsbury`s Magazine

Ingredients

• 125g butter, at room temperature
• 150g caster sugar
• 1 heaped tbsp instant coffee, dissolved in 2 tbsp hot water (we use Nescafé Gold Blend)
• 2 large eggs, lightly beaten
• 125g self-raising flour
• 2 tbsp cold whole milk
• a handful of whole coffee beans, to decorate
• 100g icing sugar, sifted
• 1 tbsp Camp coffee essence
• 250ml double cream, whipped