ingredients
serves 12
6 ounce sweet butter, softened, plus extra to grease
3/4 cup superfine sugar
3 medium eggs
1 3/4 cups self rising flour
1 tsp baking powder
1 tbsp coffee liqueur, such as Tia Maria or Kahlua
3 tbsp instant espresso coffee
ICING
6 ounce golden Confectioner’s sugar, sifted
2 tsp instant espresso coffee, dissolved in 1 tbsp boiling water
TO FINISH
18 dark chocolate-coated coffee beans
method
1. Grease and line a 2 pound loaf tin with a loaf tin liner or baking parchment.
2. Cream the butter and sugar together in a large bowl with an electric whisk until pale and fluffy. Beat in the eggs one at a time. Add 1 tbsp flour with the last egg to prevent curdling.
3. Sift remaining flour and baking powder together on to the mixture, add the liqueur and fold in carefully, using a large metal spoon. Put half the mixture into another bowl and mix the coffee into that portion.
4. Spoon some of each mixture alternately into the prepared tin, and then repeat to create layers. Shake the tin once to distribute the mixture, then drag a skewer back and forth a few times through the mixture to create a marbled effect.
5. Bake at 190°C (170°C fan oven) for 45-50 minutes or until a skewer inserted into the centre comes out clean. Turn the cake out on to a wire rack and leave to cool. Remove the lining paper.
6. For the icing, put the Confectioner’s sugar in a bowl; Dissolve the coffee in 2 tbsp plus 1 tsp boiling water and mix with the Confectioner’s sugar until smooth. Pour on top of the cake and finish with the mocha beans.
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