Coffee and walnut cake

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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Who doesn't love a slice of coffee and walnut cake with a cup of tea or coffee...bliss.

Method

  1. 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.

  2. Cream together the sugar and margarine 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.

  3. Add the vanilla extract. Dissolve the coffee in the boiling water and stir that in.

  4. 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.

  5. Meanwhile, make the topping and filling. Dissolve the coffee in the water. Cream together the margarine and icing sugar. Stir in the coffee. Refrigerate until ready to serve.

  6. 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.

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