180°C, 350°F, Gas Mark 4
Serves 8-10


250g (8oz) Soft Margarine plus extra for greasing 250g (8oz) caster sugar
4 eggs 250g (8oz) self-raising flour
2 tsp baking powder 2 tsp instant coffee granules
1 tbsp hot water 30 g (1 oz) white chocolate

Ingredients for Icing

60g (2 oz) butter, softened 3 tbsp milk
2 tbsp instant coffee granules 250g (8oz) icing sugar, sifted


Lightly grease a 1.75 litre (2 ¾ pint) ring mould with margarine.

Combine the margarine, sugar, eggs, flour, and baking powder in a large bowl. Beat until smooth.

Put half of the mixture into another bowl. Dissolve the instant coffee granules in the the measured hot water and stir into one half of the cake mixture.

Drop tablespoonfuls of the plain mixture into the ring mould, then tablespoonfuls of the coffee mixture on top of the plain mixture. Marble by swirling together with a skewer.

Bake in a preheated oven for 40 minutes or until well risen and firm to the touch. Leave to cool for a few minutes, then turn out on to a wire rack set over a tray, and cool completely.

Make the icing: combine the butter, milk, and coffee in a pan and heat, stirring until smooth. Remove from the heat, stirring, until smooth. Remove from the heat and beat in the icing sugar until smooth and glossy.

Leave to cool, then pour over the cake, spreading it over the sides to cover completely. Leave to set.

Melt the white chocolate in a heatproof bowl over a pan of hot water. Leave to cool slightly, then spoon into a plastic bag. Snip off a corner of the bag and drizzle the chocolate over the cake. Leave to set.