Coffee cake with dalgona coffee cream recipe
 Yes, you can have cake for breakfast, especially if it’s Nadiya’s coffee cake, topped with a dalgona coffee cream. It’s very simple to make: in fact, it’s almost as quick as making the coffee. 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz soft light brown sugar 3 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee, dissolved in 1 tbsp hot water 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz soft light brown sugar 3 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee, dissolved in 1 tbsp hot water 2 tbsp instant coffee 5 tbsp caster sugar 5 tbsp boiling water cocoa powder, for dusting 2 tbsp instant coffee 5 tbsp caster sugar 5 tbsp boiling water cocoa powder, for dusting Method Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Recipe tips This cake is best eaten immediately after adding the topping because the topping will lose volume quite quickly, especially in hot weather.