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3 cardamom pods (optional)
2 tbsp full flavoured instant coffee
2 medium eggs
125 g (100 g) butter, softened or soft margarine
90 g (3 ½ oz) Fruisana Fruit Sugar
250 g (9 oz) SR flour
3 tbsp raspberry jam
Preheat oven to 160C, 325F or gas mark 3. Grease and line a 20 cm
(8 in) round cake tin with baking paper.
Roughly crush cardamom pods, if using, with a rolling pin to loosen seeds. Place crushed pods in a small cup with coffee and stir in 4 tbsp boiling water. Leave until cold. Beat eggs in a jug then strain in coffee liquid.
Beat butter or margarine with Fruisana until creamy. Sift flour and add to sugar mixture gradually with coffee and egg liquid, mixing until a
soft dropping consistency is formed. Spoon into tin and bake for 25 to 30 minutes, until risen and just firm when pressed. Remove from oven, cool for 10 minutes in tin, then turn onto a wire rack. Once cold, cut cake in half and sandwich together with jam. Dust with icing sugar, if liked.
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