Grease and line a 24cm savarin tin and preheat the oven to 180°C.
Cream the butter and sugar until pale and fluffy.
Beat in the eggs gradually and stir in the espresso.
Fold in the flour using a large metal spoon.
Spoon the batter into the tin and bake for 40-45 minutes until a skewer comes out clean.
Cool the cake in the tin before removing gently.
Carve a slope on the top inner edge of the cold cake to mimic a velodrome track.
Mix 300g icing sugar with coffee to create a smooth, thick icing.
Cover the inside edge completely with coffee icing and drizzle the outside.
Mix the remaining icing sugar with water and pipe three lane lines on the track.
Decorate with cyclist figurines fixed at an angle.