Coffee & walnut cake
Calorie controlled cooking spray
Egg, whole, raw
3 medium, raw
White Self Raising Flour
1 teaspoons, level
2 teaspoons, level, dissolved in 3 tbsp boiling water
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the base of an 18cm cake tin with baking paper and lightly mist the sides with a little cooking spray.
- Beat the eggs and sugar with an electric whisk for 2–3 mins. Add the flour, baking powder, carrots, apple and coffee mix. Fold together with a metal spoon until combined.
- Pour into the cake tin and bake for 25–30 mins or until the cake is risen. Cool in the tin for 5 mins, then turn out onto a wire rack.
- Make it mocha. Add 1 tbsp cocoa powder to the icing sugar to make mocha icing for the cake.