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Method Prep:25min › Ready in:25min
cream butter and sugar, vanilla essence and baking powder in a bowl. Beat the eggs and gently add to the mixture alternating with adding the flour (must be sieved in). Dissolve tablespoon of coffee in approx 10ml hot water add it to mixture with walnuts.
Spoon into two lightly greased and then lightly floured sandwich tins. The flouring stops them sticking. Cook in middle of oven for approx 25 minutes gas mark 4, 180* or 350*F until firm to touch.
For filling: cream icing sugar and butter in a bowl. Dissolve the teaspoon of coffee into two teaspoons of hot water and add to the buttercream. Use 1/3 of mixture to cover the top of one of the cakes and decorate with any spare walnuts and use the remainder on the other cake as this will be the middle of the sandwich. Whip the double cream until it peaks and spoon ontop of coffee buttercream. Place decorated cake ontop and its done!!
Used 90g muscovado, 85g caster sugar; placed all mixture in one 8" spring form tin. 50 mins to cook at 150(Fan Assist Oven). Cake easily made two layers by cutting in half. For the butter icing I used 250g icing sugar, 200g of unsalted butter. Made 12 portions. LOVELY! - 03 Oct 2011
easy to make, I added more walnuts to the mix, and made a coffee syrup, while the cakes were hot, I skewed in the tins and spooned the syrup over (1tbls of espresso instant + 75grams of brown sugar). Lots of walnuts and almonds to decorate and delicious!! Photo no. 7...I'm new to this and everything I try from this site has worked this far - 08 Apr 2013