With the Queen’s Platinum Jubilee bank holiday weekend (Thursday 2 – Sunday 5 June) fast approaching, gluten free flour brand FREEE has shared one of its most popular classic cake recipes, and nothing is as British as a coffee cake!
Gluten-Free Coffee Cake
With the Queen’s Platinum Jubilee bank holiday weekend (Thursday 2 – Sunday 5 June) fast approaching, gluten free flour brand FREEEhas shared one of its most popular classic cake recipes, and nothing is as British as a coffee cake!
Ingredients
- 2 tbsp coffee powder
- 2 tbsp boiling water
- 200 g butter
- 200 g caster sugar
- 4 free-range eggs
- 200 g FREEE Self Raising White Flour
- 250 g cream cheese
- 1 tsp icing sugar
- butter for greasing
Instructions
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Preheat the oven to 180C/Gas Mark 4.
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Put the coffee into a cup, add the boiling water, stir to make a paste and leave to cool.
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Rub some butter around the inside of two 20cm/8" round baking tins or insert a baking liner.
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Put the butter and caster sugar into a large bowl and beat with electric beaters until light and fluffy. Beat in the eggs one at a time. Sieve the flour into the bowl and beat again. Add the coffee mixture and stir until everything is well combined.
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Divide the mixture between the prepared tins and smooth the top, then bake for 20-25 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
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Cool the sponges in the tin a little before turning them onto a wire rack and leaving to cool.
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Spread the cream cheese on one sponge layer and place the second sponge layer on top, then sieve icing sugar over the top of the cake before serving.