I am a huge coffee fan, slightly addicted and love anything flavoured with it. This cake was totally delicious, soft and fluffy and just the right amount of coffee.

• 225g plain flour
• 225g soft brown sugar
• 1 & 1/2 tsp baking powder
• 4 medium eggs at room temperature
• 225g sunflower oil
• 1 tbsp. instant coffee dissolved in 1 tbsp. boiling water

• Glaze
• 250g icing sugar
• 2 tbsp. instant coffee dissolved in 1 tbsp. boiling water
• 1tbsp milk

• Pre-heat your oven to 180 degrees.
• Prepare your Bundt tin by buttering the dish well, then shaking a spoon of flour all over the base, try to cover every part. Empty out any extra flour by hitting the pan upside down.
• Sieve the flour and baking powder, then mix well with the sugar, make sure all the dry ingredients are well combined.
• Whisk the eggs, then add the sunflower oil and coffee.
• Make a well in the centre of the dry ingredients and pour in the egg liquid, whisk this to be a smooth batter, scraping the sides down of the bowl as you go. (If using chopped walnuts add them at this point)
• Pour into the Bundt dish and place into the oven for 35 minutes. It is cooked once a skewer comes out clean.
• For the glaze whisk the icing sugar with the milk and the coffee. Place into a pouring jug.
  Whilst cake is still warm place on a wire rack above a dish (to catch the extra glaze)
  Pour the glaze evenly over the cake, this will soak into the sponge a little.
  Next let the cake cool more then carefully remove the tray and scrap the glaze remains back into the jug and pour over again. I repeated this 4/5 times so the topping is thick.
  Sprinkle cocoa powder on the last layer.
  Serve!