MARBLED COFFEE RING CAKE

Serves: 12 Prep: 30 mins Cook: 40 mins

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

For the icing:

60g (2oz) butter, softened 3 tbsp milk 2 tbsp instant coffee 250g (8oz) icing sugar, sifted Lightly grease a 1.75 litre (2¾pt) ring mould with butter. 1. Combine butter, sugar, eggs, flour and baking powder in a large bowl. Beat till smooth. 2. Put half of the mixture into another bowl. Dissolve the instant coffee in the measured hot water and stir into one half of the cake mixture. 3. Drop tablespoonfuls of the plain mixture into the ring mould, then tablespoonfuls of the coffee cake mixture on top of the plain mixture. marble by swirling together with a skewer. 4. Bake in a preheated oven at 180°C/350°F/ Gas mark 4 for 40 mins or until well risen. Leave to cool for a few minutes, then turn out on to a wire rack set over a tray to cool. 5. To make the icing, combine the butter, milk and coffee in a pan and heat, stirring, until smooth. Remove from the heat and beat in the icing sugar until smooth and glossy. 6. Leave to cool, then pour over the cake, spreading it over the sides to cover completely. Leave to set. 7. melt the white chocolate in a heatproof bowl over a pan of hot water. 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. Per serving: 471 cals, 43g sugar, 24g fat (14.5g sat fat)