Coffee Grinds Cake

One of the many pleasures of cooking is getting run your finger over then empty mixing bowl and taste the last vestiges of your hard work - and although I don't like the raw mixture, I can't get enough of this coffee icing

This is another variation on a simple sponge, that can turn into a yummy cakey treat (see here and here for previous versions). As I have said before, I know no-one uses ounces, but it does make this totally memorable - 1 egg per 2 oz of flour/sugar/butter and scale accordingly. And as we all seem to use electric scales, you can make the use of the lb/kg button for once and get an instant conversion. I've done a purists version, but you can add a handful of chopped walnuts to cake mixture for a bit of texture, or pop a few on top.

I've done a tray bake, but you could easily make cup cakes or two rounds which you can sandwich together with the thick unctuous icing.

Coffee Sponge
4 eggs (at room temperature)
8 oz each of butter, caster sugar, self-raising flour (all at room temperature)
1 tsp of baking powder
1 tsp of freshly ground coffee beans mixed into 2 tablespoons of boiling water

Fluffy Coffee Icing
4oz butter
8oz Icing sugar
1 tsp of freshly ground coffee beans mixed into 2 tablespoons of boiling water

Cream the butter and sugar together until light and fluffy - it should go very pale.
Very very slowly add the eggs one at a time, with a tablespoon of the flour with each egg to stop the mix from separating. Once all the eggs are incorporated, add the two tablespoon of coffee to the mix. turn the mixer onto it's lowest setting and add the remaining flour and the baking powder until just folded in (don't beat - the folding in of the flour is to incorporate air into your mixture to get a fluffy cake). Turn this into a baking tin (about 10in x 6in) and bake at 180c for 20-25 mins

To make the icing put your butter, coffee, and sifted icing sugar into your mixer with a whisk attachment and beat until light and fluffy.

Remove the cake from the oven, turn out onto a rack and allow to cool before spreading a thick layer of icing over the top. Cut into squares or rectangles and serve.

Tip: cutting up a good sponge can be a nightmare - it's so soft and you get crumbs everywhere - so to prevent this, once you have iced your sponge, pop it into a large Tupperware container (I put mine on greaseproof paper on the lid and the box part over the top to save me having to try to lift it out again) and refrigerate for 30 mins to an hour. Remove and slice - it will be SO much easier as the sponge and the icing will be much more firm, though remember not to serve this cold - cold sponges have a horrid texture, make sure it's up to room temp before indulging.