Coffee Walnut Cake

Coffee Walnut Cake

4 oz soft margarine (tub kind)
4 oz caster sugar
2 large eggs
2 oz chopped walnuts
1 tbsp coffee essence (can be espresso-strength coffee)
4 oz self-raising flour
pinch salt
1 level tbsp baking powder

3 oz soft margarine
8 oz icing sugar (aka confectioners/powdered sugar)
2 tsp milk
2 tsp coffee essence
walnut halves

Grease two 7" straight-sided round cake pans and line the bases with buttered grease-proof paper.

Put the margarine and sugar, eggs, chopped walnuts and coffee essence in a bowl. Sift in the flour with the salt and baking powder. Beat these ingredients with a wooden spoon for 2 - 3 minutes or until well combined. Divide the mixture between the prepared pans, level the surface and bake in the center of a 325°F oven for 35-40 minutes, or until well-risen and spongy to the touch.

When baked, turn the cakes out on a wire rack to cool before removing the lining paper.

Meanwhile make the filling: beat the margarine along with the sifted sugar, milk and coffee essence in a bowl until smooth. Sandwich the cakes together with 2/3 of the filling, top with the remaining filling and decorate with walnut halves

(from The Cookery Year, a Readers Digest cookbook I was given in 1986 as I couldn't remember the exact details offhand.)



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