Coffee and Walnut Cake
|Self rising flour||6 Ounce, sifted (175 Gram)|
|Baking powder||1 Teaspoon|
|Butter||5 Ounce (150 Gram)|
|Castor sugar||5 Ounce (150 Gram)|
|Instant coffee||25 Milliliter|
|Boiling water||15 Milliliter (1 Tablespoon)|
|Walnuts||3 Ounce, chopped (75 Gram)|
|Icing sugar||12 Ounce (350 Gram)|
|Butter||8 Ounce, softened (225 Gram)|
|Instant coffee||4 Teaspoon|
1. Let the oven heat to 350°F (180°C/Gas 4) and grease and line 2 x 18 cm (7 in) round sandwich tins.
2. Combine together the flour, salt and baking powder.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Put in the eggs, one at a time, mixing in 15 ml (1 tbsp) of flour between each egg, and beating thoroughly with each addition.
5. Put in the rest of the flour and beat again.
6. Dissolve the coffee in the boiling water and stir into the mixture with the walnuts.
7. Combine until well blended.
8. Into the prepared tins spoon and let it bake for 35—40 minutes until firm.
9. Take out of the oven and turn out the cakes immediately on to a wire rack to cool.
10. For the filling and topping, cream the icing sugar, butter, coffee and water together, adding more icing sugar if the mixture is too soft and runny.
11. It needs to be fairly stiff.
12. Use the icing to sandwich the cakes together and to cover the top and sides.
13. Swirl the icing with a warm knife blade to make a pattern and decorate with the walnut halves.