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recipe image Gluten Free Coffee and Walnut Cake

Gluten Free Coffee and Walnut Cake

Gluten Free Coffee and Walnut Cake

A gluten free twist on this tasty classic!

A gluten free twist on this tasty classic!

  • Prep time
    30 minutes
  • Cooking time
    25 minutes
  • Servings
    12
  • Difficulty
    Easy

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

      Instructions

      how_make
      1. Place all cake ingredients together in a mixing bowl and beat until smooth.
      2. Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
      3. 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.
      4. Icing: Cream Stork and icing sugar until light. Add coffee essence and beat until well blended, adding a little milk if needed.
      5. Sandwich the 2 cakes together with a little of the icing.
      6. Spread most of the remainder on the sides and top of the cake.
      7. Chop all but eight of the walnuts and press around the sides of the cake.
      8. Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.