Spelt Airfryer Coffee Cake with Coffee Icing
Ingredients
Cake:
- 55g (¼ cup) butter (room temperature)
- 80g (⅓ cup) brown cane sugar
- 1 medium egg (room temperature)
- 120g (1 cup) spelt flour (see note 1)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 60ml (¼ cup) milk
- 1 tablespoon instant coffee
Coffee Icing:
- 2 teaspoons instant coffee
- 2 teaspoons milk
- icing/powdered sugar (just enough to make a thick icing)
- chopped roasted hazelnuts (optional)
Instructions
Cake:
- Prepare a small baking pan - mine was an 18cm (7") by greasing and using baking paper on the bottom of the pan.
- Using an electric mixer or food processor, cream the butter and sugar until light and fluffy (around 3-4 minutes). Scrape down the sides of the bowl.
- Whisk the egg in, just until well incorporated.
- Combine the flour, baking powder and baking soda and then add to the wet ingredients. Stir just until combined.
- Add the instant coffee to the milk and mix together. Leave for a minute or two until the coffee dissolves.
- Turn on your Airfryer (about two minutes before the cake is ready to bake).
- Add the coffee and milk mixture to the other ingredients. Don't over mix, just stir until everything is combined.
- Pour into the prepared pan and place it in your air fryer on 155℃ (311℉) for around 20-25 minutes. Check every now and again to make sure it's not browning too quickly on top. The cake is ready when an inserted skewer comes out clean.
- Allow to cool in the pan for around ten minutes, then remove the outer edge (if using a springform). After about 30 minutes, turn the cake out onto a wire rack to cool completely.
Coffee Icing:
- Mix the milk and instant coffee together, and leave for a couple of minutes to make sure the coffee has dissolved.
- Add as much icing sugar to reach your desired consistency.
- Pour over the cake, and think sprinkle a few chopped roasted hazelnuts (if using). Slice and enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use regular flour instead of spelt. I often interchange spelt and regular flour (and have never had any issues at all), but for the sake of transparency, I have not made this recipe with anything other than spelt flour.
