Gluten Free Coffee and Walnut Cake
A gluten free twist on this tasty classic!
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
Ingredients
Cake
- 175 grams Stork
- 175g (6 oz) caster sugar
- 3 eggs, medium, beaten
- 175g (6 oz) gluten free self-raising flour, sieved
- 1 level teaspoon gluten free baking powder
- 55g (2 oz) walnuts, chopped
- 1 tablespoon coffee essence
- 1 tablespoon milk
Icing
- 85 grams
- 225g (8 oz) icing sugar, sieved
- 1 teaspoon milk, if necessary
- 1 tablespoon coffee essence
Decoration
- 85g (3 oz) walnuts
Nutritional facts
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
how_make
- Place all cake ingredients together in a mixing bowl and beat until smooth.
- Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
- Bake in middle of preheated oven 180 ° C, 160 °C fan oven, Gas mark 4 for 25â30 minutes. Turn out and cool on wire tray.
- Icing: Cream Stork and icing sugar until light. Add coffee essence and beat until well blended, adding a little milk if needed.
- Sandwich the 2 cakes together with a little of the icing.
- Spread most of the remainder on the sides and top of the cake.
- Chop all but eight of the walnuts and press around the sides of the cake.
- Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.
