Grease and line a 6 inch tin.
Pre-heat oven at 180°C.
Sift the flour and add the instant coffee.
Cream butter and sugar together.
Add half of the whisked egg and cream.
Add the remainder of the egg and fold with 1 Tbs of flour.
Add the rest of the flour, one spoon at a time and fold.
Add the hot water and fold.
Pour batter into the cake tin and bake for about 30 minutes until done.
First put a layer of butter icing on the cake to seal in the freshness of the cake.
Transfer the rolled out fondant to the cake.
Decorate with handmade rose fondant and finish off with a ribbon around the cake.
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