Gluten-Free Coffee Cake

Preheat the oven to 160°C/Gas Mark 3. Grease and line two 20cm (8in) sandwich tins with baking paper.

Break the eggs into a bowl, add the instant coffee and whisk with a fork to dissolve the coffee granules. Measure all the other ingredients for the cake batter into a large mixing bowl, add the egg mixture and beat until thoroughly combined. Divide the cake batter equally between the two prepared tins. Level the surface with the back of a spoon or spatula.

Bake on the middle shelf of the preheated oven. Place both tins on the same shelf, one positioned at the back on one side of the oven and one positioned at the front on the other side of the oven. This ensures an even bake. Bake for 25-30 minutes, or until the edges of the cake shrink back from the sides of the tin.

When cooked, remove from the oven and leave in the tin for a few minutes before turning out onto a wire rack to cool completely. While the cakes are cooling, prepare your coconut coffee cream filling.

Dissolve the instant coffee and caster sugar in 2 tbsp boiling water, then leave to cool. Remove the coconut cream from the fridge and place in a large mixing bowl. Add the cooled coffee and whip until thick.

Sandwich the cakes together with the whipped coffee cream filling. Decorate the top of the cake with walnut halves stuck on with a little of the cream. Omit this stage if you would prefer the cake to be nut-free.