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Coffee and Walnut Cake

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Coffee and Walnut Cake

Recipe Submitted By: bakingmad

Sunflower spread can usually be substituted for butter in a cake recipe. it is convenient because it is soft from the refrigerator, and easy to handle.

Preparation Time	15 minutes
Baking Time	25 minutes
Portions	Serves 6 - 8
Skill Level	Easy
Average Rating

Coffee and Walnut Cake Ingredients

200 grams	Golden Caster Sugar (Billington's)
150 grams	sunflower spread
3	Happy Eggs beaten
1 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
1 tbsp	instant coffee, good quality
1 tbsp	Water boiling
100 grams	Walnuts finely chopped
175 grams	Self Raising Flour (Allinson Nature Friendly)

Additional Ingredients

1 tsp	instant coffee, good quality
1 tsp	Water boiling
150 grams	sunflower spread
300 grams	Billington's Golden Icing Sugar
	Walnuts halves, to decorate

This recipe uses

How to make Coffee and Walnut Cake

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Preheat the oven to 180 C/ 160 C fan/ Gas Mark 5. Put some water in a cake tin or roasting tin and set in the bottom of the oven. Prepare 2 x 20cm sandwich tins by lining with baking parchment.
Cream together the sugar and sunflower spread with a wooden spoon or electric hand whisk, until pale and fluffy. Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla extract. Dissolve the coffee in the boiling water and stir that in.
Mix in the chopped walnuts and fold in the flour lightly until the mix is even. Spoon this into the prepared tins and bake for 25 minutes. Set aside on a wire rack to cool.
Meanwhile, make the topping and filling. Dissolve the coffee in the water. Cream together the sunflower spread and icing sugar. Stir in the coffee. Refrigerate until ready to serve.
To assemble, out a dab of filling in the centre of the serving plate, and top with one of the cakes. Spoon the filling all over the base and top with the other cake. Decorate with the walnut halves.