Ingredients
100g Soft butter
100g Soft light brown sugar
100g Cotswold self-raising flour
2 whole eggs
4g Instant coffee mixed with 3 tbsp of milk
2g salt
75g walnut halves
Coffee Walnut Cake
Method
- Whip the sugar and butter to light and fluffy, making sure there are no sugar crystals left.
- Add one egg at a time, and whip until combined. ( if it looks split just add 1 tbsp of flour)
- Fold in your flour, be careful not to over mix the batter.
- Add your coffee and walnut halves and mix until combined.
- Preheat your oven to 170 degrees
- Place your cake batter into a greased and floured baking tin.
- Bake the cake for 15-20 minutes or until a skewer comes out clean.
- Let the cake cool down fully until icing it.
Coffee Icing
Ingredients
- 120g icing sugar
- 10g cold espresso
Method
Mix both ingredients together until smooth, drizzle on the cake or cover it completely, decorate with some roasted walnuts and serve.
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