Coffee cake

A sophisticated tea-time treat. Serve with a glass of Nederburg Noble Late Harvest to ramp things up a notch.


375 ml cake flour
15ml baking powder
5 ml salt
15 ml instant coffee powder
5 ml Robertsons ground cinnamon
5ml Robertsons mixed spice
3 separated eggs
180 ml white sugar
100ml oil
100 ml strong black cooled coffee
5 ml vanilla essence
250g icing sugar
125g margarine
15ml, dissolved in 15ml of boiling water coffee granules (good quality)
5ml vanilla essence


Beat the egg yolks and the remaining ingredients together for 3 minutes. Add the flour mixture and beat until well mixed. Beat the egg whites until stiff but not dry and fold into the mixture.

Divide the mixture evenly between two greased 200mm diameter round cake pans. Bake at 190ºC, for 20 minutes or until when pressed with a finger the cake springs back. Turn out on to wire rack to cool completely before icing with a coffee flavoured butter icing. Makes one (double layer) cake.

For the icing:
Cream the margarine and icing sugar together adding the dissolved coffee and the vanilla essence until the icing is of a good spreading consistency.

Recipes and images courtesy of

Pair with a glass of Nederburg Noble Late Harvest.


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