Walnut chunks with satisfying crunch all stirred up in indulgent coffee sponge – this classic cake is every inch the crowd pleaser.
Cake:
| |
| 175g (6oz) |
Stork Baking Liquid |
| 175g (6 oz) |
castor sugar |
| 3 |
eggs, medium, beaten |
| 175g (6oz) |
self-raising flour, sieved |
| 55g (2oz) |
walnuts, chopped |
| 1 tablespoon |
coffee essence |
Icing:
| |
| 55g (2-oz) |
Stork Baking Liquid |
| 225g (8-oz) |
icing sugar, sieved |
| 1 tablespoon |
milk |
| 1 tablespoon |
coffee essence |
Decoration:
Method:
- Place all cake ingredients in a mixing bowl and beat together until smooth.
- Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
- Fold in the flour.
- Stir in the walnuts and the coffee.
- Grease two 18cm (7 inch) sandwich tins and line the bottoms.
- Spoon half of the mixture into each tin.
- Bake in middle of preheated oven at 180 ° C, 160 °C fan, gas mark 4 for 25–30 minutes. Turn out and cool on wire tray.
- Turn the cakes out onto a wire rack and leave to cool.
- Icing: Mix all ingredients until well blended.
- Add the milk and coffee essence and beat together.
- Sandwich the 2 cakes together with a little of the icing.
- Spread most of the remainder on the sides and top of the cake.
- Chop all but eight of the walnuts and press around the sides of the cake.
- Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.
| Each 95g serving (1 portion) contains |
| Calories (KCal) |
414 |
21% |
| Sugars g |
34.9 |
39% |
| Fat g |
24.0 |
34% |
| Saturates g |
2.8 |
14% |
| Salt g (based on sodium) |
0.4 |
7% |
of an Adults Guideline Daily Amount
