175g/6oz Odlums Self Raising Flour

175g/6oz Margarine/Butter (room temperature)

175g/6oz Caster Sugar

3 Eggs (lightly beaten)

For the Syrup

75g/3oz Caster Sugar

50ml/2floz Water

3 Tablespoons Strong Coffee

3 Tablespoons Brandy

For the Cream

250g Tub Mascarpone Cheese

2 Tablespoons Crème Fraiche

1 Vanilla Pod, split lengthways and seeds scraped out

2 heaped Tablespoons Icing Sugar


  1. Preheat oven to 180°C /350°F/ Gas 4. Grease and base line a deep 20cms/8inch cake tin.
  2. Cream butter and sugar until light and fluffy. Gradually beat in the eggs, then gently stir in the flour.
  3. Transfer to the prepared tin and bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and allow to cool for about 15 minutes.
  4. Meanwhile, make the syrup. Put the sugar, water, coffee and brandy into a saucepan over a low heat until the sugar is dissolved. Stirring occasionally.
  5. While cake is still warm prick over the top with a skewer or fork. Slowly pour the syrup over it, waiting until it has absorbed before adding more.
  6. Transfer to serving plate Make the cream by beating all the ingredients until smooth.
  7. Serve the cake warm with the mascarpone and vanilla.