LOW PROTEIN CAPPUCCINO COFFEE CAKE

Ingredients

Very soft butter, plus more for the tins 225g
Light muscovado sugar or caster sugar 225g
Mevalia Low Protein Bread Mix 225g
Baking powder 3 tsp
Egg Replacer, whisked with 80ml water until doubled in volume 40g
Instant coffee, dissolved in 1 tablespoon boiling water 4 level teaspoons
FOR THE COFFEE ICING:
Soft butter 175g
Icing sugar 350g
Instant coffee, dissolved in 1 tablespoon boiling water 4 level teaspoons

Preparation

Serves 8

Preheat the oven to 180°C/160°C fan/gas mark 4.

Butter and line the base of two deep 20 cm (8 inch) sandwich cake tins.

Measure all the cake ingredients, except the coffee and the Egg Replacer, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Then fold in the egg replacer until fully incorporated. (Try not to over fold)

Divide the mixture evenly between the 2 prepared tins and level the tops.

Bake in the preheated oven for about 25 – 30 minutes - until golden brown, shrinking away from the sides of the tin.

To make the icing - mix the butter and sugar together in a mixing bowl and beat together until smooth.

Beat in the dissolved coffee and divide into 4. When the cake is cold, sit one base on a cake stand and spread with half of the icing.

Now place the other cake on top and spread the remaining icing.

Finishing it swirl to give an attractive finish.

Ingredients

Very soft butter, plus more for the tins 225g
Light muscovado sugar or caster sugar 225g
Mevalia Low Protein Bread Mix 225g
Baking powder 3 tsp
Egg Replacer, whisked with 80ml water until doubled in volume 40g
Instant coffee, dissolved in 1 tablespoon boiling water 4 level teaspoons
FOR THE COFFEE ICING:
Soft butter 175g
Icing sugar 350g
Instant coffee, dissolved in 1 tablespoon boiling water 4 level teaspoons