Alexander's Nut Cake
|Castor sugar||7 Ounce|
|Shelled walnuts||1⁄4 Pound|
|Shelled hazelnuts||1⁄2 Pound|
|Instant coffee powder||2 Teaspoon|
|Butter||1 1⁄2 Ounce, unsalted|
|Icing sugar||9 Ounce|
|Strong black coffee||2 Tablespoon|
Separate the yolks and whites of 4 eggs.
Out of 1/2 lb. shelled walnuts reserve 10 halves.
Put the rest through a fine mincer with 1/2 lb. of shelled unpeeled hazelnuts.
Pound into a paste-like consistency.
Beat the egg yolks until creamy.
Slowly add 7 oz. castor sugar and continue beating until thick and smooth.
Stir in 2 teaspoons powdered coffee and 1 tablespoon of brandy.
Add the nuts.
Beat the whites of eggs until stiff.
Fold into the nut mixture.
Lightly butter and flour a 10-inch cake tin.
Pour in the batter and bake in a pre-heated moderate oven 350°F, Reg 4 for 25 minutes, or until cooked.
Turn out on a cake rack to cool.
Cream 1 1/2 oz. unsalted butter.
Add 9 oz. icing sugar, a little at a time, alternating with 2 tablespoons very strong black coffee and 1 tablespoon brandy mixed together.
Beat well after each addition.
Divide the cake into 2 layers by cutting through the middle with a sharp knife.
Cover the bottom layer with half of the butter icing.
Place the top layer on it and spread with the rest of the icing.
Decorate with the reserved walnut halves.