First prepare the coffee, mixing the lukewarm water with the instant coffee (alternatively, use 300 g of espresso, then making it cool), then add it with the sugar, making it dissolve well.
Add the seed oil, then add the sifted flour with the baking powder and mix well.
Pour the mixture into the buttered and floured mold and cook for about 50 minutes in a preheated static oven.
While the cake cools, prepare the icing: add the coffee (cold) and the icing sugar in a small bowl and mix very well, so as to obtain a smooth and lump-free icing.
Then decorate the cake with the icing and possibly with sliced almonds or coffee beans.
The water and coffee cake is ready, you just have to serve it.
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