Coffee Cake

1. Preheat the oven to 160°C, gas mark 3. Grease and line a 20cm round cake tin about 2-3 cm deep with baking paper. Roughly crush the cardamom pods, if using, with a rolling pin to loosen the seeds.

2. Put the crushed pods in a small cup with the coffee and stir in 4 tbsp boiling water. Leave until cold. Beat the eggs in a jug then strain in the coffee liquid.

3. Beat together the butter or margarine and Fruisana until creamy. Sift together the flour and baking powder. Mix in the coffee/eggs and flour alternately to a soft dropping consistency.

4. Spoon into the tin, level the top then bake for 25 – 30 minutes until risen and just firm when pressed. Stick a thin metal skewer in the centre to check – if it comes out clean it is done. Remove from the oven, cool for 10 minutes in the tin then turn out onto a wire rack. When cold, cut the cake in half.

5. To serve, for a simple presentation, spread with jam then sandwich together and dust with some icing sugar.

6. Or beat the crème fraîche with 1-2 tbsp Fruisana to taste. Reserve half for the top. Pick out about 8 raspberries for the top and roughly crush the rest to a pulp with a fork. Stir the pulp into one half of the crème fraiche, marbling loosely and use to sandwich both halves together. Spoon or pipe the remaining half of cream on top, fix on the raspberries and serve.

Tip: Serve this either with a layer of fruit jam and lightly dusted with a little icing sugar or a crushed raspberry crème fraîche filling.

8. Insert text

9. Insert text

10. Insert text

Makes 1 x 20cm round to serve 8 -10

3 cardamom pods, optional
2 tbsp full flavoured instant coffee
2 free range medium size eggs
125g butter, softened or soft margarine
90g Fruisana Fruit Sugar + extra for crème fraîche
250g self-raising flour
Either - 3 tbsp raspberry or plum jam and a little sifted icing sugar
Or – 200g tub crème fraîche and 150g fresh raspberries