Coffee and Walnut Cake recipe

In early preparation for the 2021 Baking Competition, the Southwater Horticultural Society have put together this tasty Coffee and Walnut Cake recipe.

Ingredients

For the Cake:

For the Icing:

15ml (1 tbsp) coffee granules

30ml (2 tbsp) boiling water

225g (8oz) golden icing sugar

140g (5oz) butter

To Finish: 55g (2oz) walnut halves

• 55g (2oz) walnuts, finely chopped

• 170g (60z) self-raising flour

• 5ml (1 tsp) baking powder

• 170g (6oz) butter, softened

• 170g (6oz) soft light brown sugar

• 3 medium eggs

• 15ml (1 tbsp) coffee granules dissolved in 30ml (2 tbsp) boiling water

Method:

• Sieve the flour and baking powder into a mixing bowl, add all the cake ingredients and beat together with a wooden spoon for 2 minutes, or use an electric mixer for 1 minute, until thoroughly blended

• Divide the mixture evenly between two greased and base-lined 18cm (7”) sandwich tins. Level the tops.

• Baking: 180˚C/355˚F/Gas 4, or fan oven 160˚C, for 25-35 mins, until the cakes are risen, springy to the touch and golden.

• Leave in the tins for 5 minutes, turn onto a wire rack, remove the greaseproof paper and leave to cool completely.

• To make the icing: In a bowl mix the coffee granules and boiling water, allow to cool. Add the sieved icing sugar and butter. Beat until smooth.

• Spread half of the icing over half of the cake, sandwich together, and spread remaining icing on top of the cake. Decorate with walnut halves.

Send us your efforts on southwaterhs@yahoo.com - or like us on Facebook!