Wed, 20 July 2022
Chef: Catherine Leyden
Ingredients:
For the Sponge
175g/6oz Odlums Self Raising Flour
175g/6oz Butter or Margarine (room temperature)
175g/6oz Shamrock Golden Caster Sugar
3 Eggs
4 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled
50g/2oz Shamrock Chopped Walnuts (optional)
Icing/Filling
250g/9oz Mascarpone Cheese
3 tablespoons Icing Sugar, sifted
1 tablespoon Camp?Coffee Essence?
Decoration
Shamrock Walnuts
How to:
Sandwich Tins - upper shelf position for 30 minutes approx
2lb Loaf Tin - central oven position for 50-60 minutes approx
Ring Tin - central oven position for 30 minutes approx
Note?
This recipe can be made in:
2 x 18cm/7" Sandwich Tins
1 x 2lb Loaf Tin (23cm x 11cm x 7cm/9" x 4" x 3" (approx)
1 x 23cm/9" Ring Tin