Gluten-free coffee cake

Ingredient

• 175g (6oz) unsalted butter, softened, plus extra to grease
• 175g (6oz) caster sugar
• 4 medium eggs, lightly beaten
• 3 tbsp Camp Coffee
• 125 g (4oz) gluten-free self-raising flour
• 50g (2oz) ground almonds

For the coffee icing

• 100g (3.5oz) butter, softened
• 100g (3.5oz) icing sugar
• 1 tbsp Camp Coffee

Method

1. Preheat oven to 180°C/160°C fan/Gas Mark 4, then grease and line a 900g (2lb) loaf tin with parchment paper.

2. In a large bowl, beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, then fold the flour and ground almonds into the butter mixture. Finally add the Camp Coffee then spoon into the tin.

3. Bake for 40-50 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then invert onto a wire rack to cool.

4. To make the icing, beat the butter and sugar together in a mixing bowl until smooth. Beat in the Camp Coffee then spread evenly over the top.

Visit our baking section for more delicious cakes and biscuits