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Includes
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recipe image Coffee Walnut Cake

Coffee Walnut Cake

  • Prep time
    45 minutes
  • Cooking time
    25 minutes
  • Servings
    12
  • Difficulty
    Medium

Ingredients

Cake
  • 175 grams Stork
  • 175 grams caster sugar
  • 3 eggs, medium, beaten
  • 175g (6oz) self-raising flour, sieved
  • 55g (2oz) walnuts, chopped
  • 1 tablespoon coffee essence
Icing
  • 85 grams Stork
  • 225g (8-oz) icing sugar, sieved
  • 1 tablespoon milk
  • 1 tablespoon coffee essence
Decoration
  • 85g (3oz) walnuts

      Instructions

      how_make
      1. Place all cake ingredients in a mixing bowl and beat together until smooth.
      2. Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
      3. Fold in the flour.
      4. Stir in the walnuts and the coffee.
      5. Grease two 18cm (7 inch) sandwich tins and line the bottoms.
      6. Spoon half of the mixture into each tin.
      7. Bake in middle of preheated oven at 180 ° C, 160 °C fan, gas mark 4 for 25â30 minutes. Turn out and cool on wire tray.
      8. Turn the cakes out onto a wire rack and leave to cool.
      9. Icing: Mix all ingredients until well blended.
      10. Add the milk and coffee essence and beat together.
      11. Sandwich the 2 cakes together with a little of the icing.
      12. Spread most of the remainder on the sides and top of the cake.
      13. Chop all but eight of the walnuts and press around the sides of the cake.
      14. Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.

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