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Coffee and walnut tray bake

Wed, 3 October 2018

Coffee and walnut tray bake

Catherine was in the kitchen to whip up this delicious treat. 

Ingredients

300g/11oz Odlums Self Raising Flour

1 level teaspoon Odlums Baking Powder

225g/8oz Butter or Margarine, softened

225g/8oz Shamrock Golden Caster Sugar

4 Eggs

3 teaspoons Instant Coffee dissolved in 2 tablespoons Hot Water

80g packet Shamrock Chopped Walnuts

For the icing:

50g/2oz Butter, melted

2 teaspoons Instant Coffee dissolved in 2 tablespoons Hot Water

225g/8oz Icing Sugar

Shamrock Walnut Halves

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease a 30cm x 23cm (12in x 9in) baking tray or roasting tin then line the base with baking parchment.

Measure all the cake ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.

Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.

To make the icing, beat together the butter with the icing sugar, milk and coffee essence. Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into 21 pieces.

Note:

Instant coffee granules can be used instead of Irel or Camp Coffee Essence. Simply mix 2 teaspoons instant coffee granules with 2 tablespoons of water.

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