175g/6oz lactose free butter
175g/6oz golden caster sugar
3 large free-range eggs
175g/6oz gluten free flour
1 tsp gluten free baking powder
2 tsp instant coffee granules
For the topping and filling
600ml/1 pint lactose free double cream
4 tbsp maple syrup
1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water
Preheat the oven to 180C/350F/Gas 4. Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment.
Beat the lactose free butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer.
Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the lactose free butter and sugar, beating well after each addition.
Combine the gluten free flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon.
Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture.
Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean.
Transfer to a wire rack to cool. For the topping and filling, whip the lactose free double cream and add the coffee mixture and maple syrup.
Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top.
Recipe adapted from: Good Food