Ingredients (serves 8)

• 2 NESCAFE Cappuccino sachets
• 100ml hot (not boiling) water
• 150ml olive oil, plus extra for greasing
• 250gr light soft brown sugar
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 200 gr plain flour
• 25 gr cornflour
• 50 gr almond meal
• 1 tsp baking powder
• 1/2 tsp salt
• 350 gr soft icing sugar
• 200 ml olive oil (for the frosting)
• cocoa powder for dusting

Method

1. Preheat oven to 170.
2. Lightly grease an 18cm cake tin with olive oil and line with baking paper.
3. Empty the contents of two sachets of NESCAFE Cappuccino in a small bowl and pour hot (not boiling) water, and give it a good stir.
4. In a large mixing bowl, beat together the 150 ml of olive oil and brown sugar until smooth. Then add the coffee mixture, vanilla extract and apple cider vinegar and stir until well combined.
5. Gradually add in the flour, almond meal, baking powder and salt. Mix until well combined.
6. Pour the cake mixture into the cake tin and bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Cool the cake in the tin for 5-10 minutes before removing the cake from the tin to cool completely.
8. To make the frosting, in a separate bowl sift the icing sugar and add the olive oil, mixing until it is well combined.
9. When the cake has completely cooled, spread the frosting mixture over the cake. Then sprinkle sieved cocoa powder over the frosting to decorate.
10. Enjoy a slice of cake with a cup of NESCAFE Cappuccino.