Unique cookery system tried and tested by the author over many years. Easy, economical and nutritious cooking which converts easily to ready meals.
Golden caster sugar
Self raising flour
2 Teaspoon (for dusting)
4 Ounce, crushed
Smooth butter cream
2 Cup (32 tbs)
1. Preheat the oven to 350F.
2. Mix coffee with boiling water, set aside.
3. Grease 2 round 7.5 inch baking tins with margarine and dust with flour.
4. In a large bowl, place egg white, margarine and sugar, using an electric beater, beat until the mixture turns fluffy. Add in the egg yolks, one at a time, beating continuously.
5. Sift in the flour to the egg mixture. Using a spoon gently fold the flour in. Add the coffee mixture and mix.
6. To both the prepared tins, place equal amount of batter and spread evenly. Bake at 350F for 25 minutes. Allow to cool.
7. Place 1 cake inverted on a high surface, spread cream over it, cap with the other cake. spread the cream over the sides.
8. Roll the sides onto the crushed walnuts, Transfer carefully to a plate. Spread the cream on top surface on the cake.
9. Place the remaining cream into a icing bag, and make swirls all around the edge. Place walnut halves over each swirl. Sprinkle some leftover crushed walnut at the center.
10. Refrigerate for at least an hour and serve.
This classic coffee walnut cake is topped with an delicious, coffee-infused butter cream icing. The moistness of the buttery cake and subtlety of the walnuts combine with the real coffee flavor to make a truly lovely piece of cake, perfect with a nice cup of tea. Enjoy the walnut cake in winter when walnuts are in season and the holiday mood calls for something sweet at teatime!