Coffee and Walnut Cake
Coffee Walnut Cake Ingredients:
- Butter, softened – 200 gms
- Golden castor sugar – 200 gms
- Eggs, beaten - 4
- Self raising flour -200 gms
- Chopped walnuts – 50 gms
- Coffee essence (may use some strong instant coffee) – 1 tbsp
- Icing sugar – 200 gms
- Butter, softened – 85 gms
- Coffee essence – 2 tsp
- Single cream or milk – 1 tbsp
For icing:
- Icing sugar – 300 gms
- Coffee essence – 1 tsp
- Cold water – 2-3 tbsp
- Walnut halves- 9
Coffee Walnut Cake Method:
- Heat oven to 180° C.
- Grease two deep 20 cm sandwich cake tins. Line the bases with grease proof paper.
- Beat the butter and sugar and together until light and fluffy. Add the eggs a bit at a time sprinkling in a little of the flour to stop the mixture from curdling.
- Sift and fold in the remaining flour, then fold in the walnuts.
- Mix the coffee essence in 1 tsp water and fold this in, then divide the mixture equally between the prepared cake tins and level the tops.
- Bake for 20 -25 minutes or until the cake springs back when lightly pressed in the center with your finger.
- Leave the cakes in the tins for 5 minutes, then turn out on to a wire rack and leave until cold.
- Make the filling: Beat all the ingredients in a bowl until smooth and fluffy, then used to sandwich the two cakes together.
- Make the icing: Sift the icing sugar in to a bowl, and then mix in the coffee essence and water to smooth icing. Pour the icing onto the top of the cake and quickly spread it over the tops and the sides, then arrange 8 walnut halves around the outside and 1 in the middle.
- Leave to set before serving.
