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Ingredients

  • 2 Eggs
  • 150g Flora Dairy Free Spread blended with Walnut oil
  • 150g caster sugar
  • 150g self raising flour
  • 1 tablespoon coffee granules
  • 1 tablespoon boiling water

Icing

  • 75g Flora Dairy Free Spread blended with Walnut oil
  • 150g icing sugar
  • 1 teaspoon boiling water
  • 1teaspoon coffee granules

Method

  1. Pre heat the oven to 160 Fan. Line a 12 hole muffin tin with cases
  2. Measure the eggs, sugar, flour and Flora into a large mixing bowl. Whisk the mixture  together using an electric hand whisk until light and fluffy.
  3. Mix the boiling water and coffee together in a small bowl.  Stir into the mixture. Soon into the cases. Bake for 20-25 minutes until well risen and firm .  Leave it cool on a wire rack.
  4. Make the icing.  Measure the flora and icing sugar together in a bowl.  Beat together until smooth.  Mix the water and coffee together and stir into the icing.
  5. Pipe onto the cakes.
  6. Chill in the fridge.
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