Nadiya Hussain’s Coffee Cake with Dalgona Coffee Cream
One for coffee enthusiasts, Nadiya's coffee cake promises a rich, coffee-infused sponge and a coffee-spiked cream frosting.
From the book
Nadiya’s Everyday Baking
95 simple and delicious new recipes as featured in the BBC2 TV show
Moving beyond cookies and cakes, with great baking recipes for every type of day, meal, and occasion
Fun flavour twists offer new takes on classic recipes
Buy From
Introduction
If anyone says you can’t have cake for breakfast, you can tell them I sent you! My kids will back me up: anyone can have cake for breakfast, especially if it’s coffee cake! This is a sweet and intense cake and there is no hiding from the coffee flavour. It’s topped with a dalgona cream – yes, you guessed right – more coffee!
This is a very simple cake. It should be almost as quick as making a coffee, with just a tiny bit of extra work.
Ingredients
| For the cake: | |
|---|---|
| 175g | unsalted butter, softened, plus extra for greasing |
| 175g | soft brown sugar |
| 3 | medium eggs |
| 175g | self-raising flour |
| 1 tsp | baking powder |
| 2 tsp | instant coffee |
| 1 tbsp | hot water |
| For the dalgona coffee cream: | |
| 2 tbsp | coffee |
| 5 tbsp | caster sugar |
| 5 tbsp | boiling water |
| cocoa powder, for sprinkling |
Essential kit
You will need: a 20cm loose-bottom round cake tin.
Method
Start by preheating the oven to 200°c/fan 180°c/gas mark 6. Grease and line the base and sides of a 20cm loose-bottomed round cake tin.
Put the butter and sugar in a bowl with the eggs, flour, and baking powder. Combine the coffee and hot water and mix well. Add to the cake mixture.
Now, whisk everything till you have a smooth, shiny cake batter. This should take 2-3 minutes. Pour the mixture into the tin and level off the top.
Bake for 35-40 minutes, till a skewer inserted comes out clean. Take out and leave to cool in the tin for 10 minutes. Remove from the tin and completely cool on a cooling rack.
Make the dalgona cream by combining the coffee, sugar and boiling water and whisking for a few minutes till light and fluffy. Pour or swirl on top of the cooled cake. Sprinkle over a little cocoa and you are ready for your morning brew, in cake form!
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
