Ingredients (serves 8)

• 170 g extra virgin olive oil (can use butter or margarine too)
• 170g caster sugar
• 3 Large eggs
• 170g Flour
• 1 tea spoon bi carb soda
• 1 Nescafe Cappuccino Sachet dissolved in 2-3 table spoons hot water
• 170g icing sugar
• 1 Nescafé Cappuccino Sachet dissolved in 2-3 table spoons hot water
• 100g butter or margarine
• 1 Handful of your favourite nuts, I used pecans

Method

1. Preheat your oven to 185C fan, while mixing all the cake ingredients. I used an electric mixer to blend them all.
2. With a bit of olive oil grease the cake tin, pour all the mixture and place in the oven to bake. Cook for about 25-30min., check with a toothpick if it is ready prior to taking it out.
3. Meanwhile mix all the icing ingredients, I used an electric mixer again to blend it all When the cake is ready, take it out from the tin to cool down a bit, and while warm place on a rack and pour the icing over.
4. As the cake is warm, some will melt over, however when the cake is fully cooled down it will harden and become nice and crispy. In this way I find that the icing is not too much or overpowering as the excess just comes off the cake. Don't forget to have a plate or a cutting board underneath to catch the mess.