Serves 12
2 tbsp vanilla bean paste
1 tbsp vanilla essence
275g unsalted butter, softened,
plus extra for greasing
275g caster sugar
5 eggs
275g self-raising flour
1 tbsp baking powder
3 tbsp milk
2 tbsp instant coffee
150g apricot jam
150g icing sugar
15ml cold water
1 drop yellow food colouring
Four 18cm sandwich tins
baking paper
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the sandwich tins with baking paper. In a large mixing bowl, cream together the butter and sugar for 1-2 mins until creamy. Whisk the eggs into the mixture one at a time, then sift in the flour and baking powder, and fold in. Stir in the milk.
Transfer half of the mixture into a separate bowl, then add the vanilla bean paste to one bowl. In a cup, add 1 tbsp of boiling water to the instant coffee and stir thoroughly. Mix the coffee into the other bowl of cake batter.
Divide the vanilla mixture between two of the prepared tins, then divide the coffee mixture between the two remaining tins. Bake all cakes for 15-20 mins until risen and firm to the touch. Allow the cakes to cool in their tins.
Once the cakes have cooled, take them out of the tins and remove the baking paper. Place one coffee cake on a serving plate. Warm the jam in a plastic bowl in a microwave for 1/2 min, then spread a third of it across the top of the coffee cake. Top with a vanilla cake, then spread on half of the remaining jam. Place the remaining coffee cake on top, then layer the remaining jam over the top of it. Put the last vanilla cake on top.
In a large jug, mix together the icing sugar with the cold water, vanilla essence and food colouring. Pour the icing on top of the cake and let it drip down the sides. Allow to set, then serve.
More recipes using mustard in the March 2021 issue of LandScape magazine...
Cream swirl cupcakes
Vanilla hot chocolate
Rustic sweet loaf
Burnt custard bars
Vanilla rice pudding with dunking biscuits
Vanilla & lemon iced rock cakes
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