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COFFEE AND WALNUT CAKE
175 g butter, softened
175 g light brown soft sugar
1 tbsp strong coffee
3 eggs lightly beaten
175 g self-raising flour
1 tsp baking powder
Icing sugar and 8 walnut halves to decorate
Butter cream
110 g butter, softened
225 g icing sugar, sifted
2 tbsp strong coffee
80 g walnuts chopped
1
To make the strong coffee, dissolve 2 teaspoons of instant coffee in 3 tablespoons of boiling water
2
Preheat the oven to 180C/Gas4; grease two 20cm sandwich tins and line the base with baking parchment
3
Cream the butter and sugar together, add the coffee and beat in the eggs little by little; sift the flour and baking powder together and fold in
4
Divide the mixture between the prepared tins and bake for 20-25 minutes until risen and the tops spring back when slightly pressed with a fingertip
5
Allow to cool in the tins for a few minutes then turn out, peel away the paper and cool on a wire rack
6
Make the butter cream by blending the butter, icing sugar and coffee together until smooth
7
Take one cake and arrange wooden skewers over the top to mark out eight portions; sieve icing sugar over the top and then remove the skewers; pipe on eight butter cream rosettes and top each with a walnut piece
8
Add the chopped walnuts to the remaining butter cream and spread over the second cake; put the first cake on top of this