Wed, 20 April 2016
Catherine was in the kitchen with a recipe for a delicious coffee and walnut cake.
Ingredients
225g/8oz Odlums Self Raising Flour
175g/6oz Margarine (at room temperature)
175g/6oz Caster Sugar
3 Eggs
2 tablespoons Irel Coffee or
3 tablespoons Instant Coffee dissolved in 1 tablespoon
of boiling water, then, cooled.
Icing/filling
225g/8oz Icing Sugar (sieved)
75g/3oz Butter or Margarine (at room temperature)
1 tablespoon Irel Coffee or
1 tablespoon Instant Coffee dissolved in 1 teaspoon of boiling water, then, cooled.
1 tablespoon milk
For Decoration
Shamrock Walnuts
Method
1.Grease and base line 2 x 18cm/7" sandwich tins.
2.Pre-heat oven to 180°C/350°F/Gas 4.
3.Place all the ingredients for the cake: flour, margarine, sugar, eggs and coffee into a mixing bowl.
4.Beat all ingredients together until mixture is smooth.
5.Transfer to the prepared tins and bake for about 25 to 30 minutes.
6.Cake is baked when top is gently pressed and it springs back.
7.Remove from tin and cool on a wire tray.
To make icing /filling: Beat all ingredients together until smooth. Sandwich the two cakes with half the filling spread the remaining icing on the top of the cake. Decorate with the walnuts.
