Serves: 12

Prep time: 15 mins, plus 5 mins to decorate 

Bake time: 30 mins

Flours used: Matthews Cotswold Self Raising Flour 


  1. In a large mixing bowl pour the cream and the oil, add the instant coffee and whisk until the coffee is completely dissolved.
  2. Add the eggs and sugar and whisk the mixture until nice and fluffy. 
  3. Add the flour, ground almonds and baking powder and mix well with a spatula.
  4. Pour the mixture into a bundt cake tin, previously greased with some butter then covered with a thin layer of flour.
  5. Bake in a preheated oven to 180°C/160°C fan/gas4  for 30 mins or until a skewer inserted in the centre comes out clean.
  6. Gently remove the cake from the tin and let it cool down.
  7. To prepare the icing, chop the chocolate and add it to a small bowl together with the water and instant coffee. Place the bowl on top of a pot of boiling water and gently let the chocolate melt, mixing from time to time. 
  8. Pour the chocolate over the cake. 
  9. Sprinkle some ground almonds and serve.

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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