COFFEE AND WALNUT CAKE

Yields8 Servings
 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

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