Coffee bundt cake

Put the sugar and butter in a bowl and beat for a minute, then add the eggs one by one and keep beating until creamy. Mix the flour with the baking powder and soda and add to the wet mix. Add yoghurt and coffee and mix everything together. Pour the mixture into an oiled bundt tin and bake at 180°C for approx. 40mins or until a skewer inserted into the cake comes out clean. Leave to cool in the tin, then turn out onto a plate.

To make the topping, put the chopped nuts and sugar into a small non-stick pan and heat up until the sugar dissolves, stirring continuously to coat the nuts in the caramel. Tip out onto a plate and leave to cool.

To make the icing, put the icing sugar in a small bowl and gradually add the coffee, mixing well until you reach a drizzling consistency. Drizzle the icing over the cooled down cake and sprinkle with the caramel nut topping.