Why not have a change from the popular Victoria Sandwich and try this very tasty coffee and walnut cake.
Preparation time 20 minutes
Cooking time 35 – 40 minutes
- 4oz (110g) plain flour
- 1 teaspoon baking powder
- 4oz (110g) soft butter
- 4oz (110g) castor sugar
- 2 large eggs
- 2oz (50g) chopped walnuts
- Pinch of salt
- 3oz (75g) Soft butter
- 8oz (225g) icing sugar
- 2 coffee granules (dissolved)
- 2 teaspoon milk
- 1 oz (25g) chopped Walnuts for decoration
Pre-heat oven to gas mark 3 (325F 190C). Grease two 7inch (18cm) cake tins. Put the butter, sugar, eggs, coffee and chopped walnuts in a mixing bowl. Sift in the flour salt and baking powder and whisk until light and fluffy. Divide the mixture between the two cake tins, making sure the surface is flat. Bake in centre of the oven for about 35 minutes. When the cakes are cooked turn out onto a wire rack to cool.
Put the butter, icing sugar, coffee and milk in a bowl and whisk until smooth.
Sandwich the two cakes together using two-thirds of the filling. Spread the remaining filling on top of the cake and decorate with the chopped walnuts.