Walnut & Coffee Layer Cake

Ingredients

6 ounces (175g) butter (I prefer salted butter)
3 large eggs (lightly beaten)
8 ounces (225g) self raising flour, sifted
2 tablespoons milk
Butter-cream
4 ounces (100g) butter
8 ounces (200g) icing sugar, sifted
1 teaspoon coffee mixed in a teaspoon of warm water

Preparation

1
Grease and line a 7 inch/18cm round deep cake tin. Preheat oven to (190.C, 375.F, Gas Mark 5)
2
Cream butter and sugar and almond essence until light an fluffy. Add a tablespoon of flour, then add the eggs. Beat in then add the rest of the flour, walnuts then the milk. Mix thoroughly.
3
Transfer mixture into the tin and bake in the centre of a moderately hot oven for 30 minutes, then reduce the temperature slightly and bake for a further 45 mins until firm to the touch and golden. Always keep an eye on the cake. A few minutes here and there could make the difference between cooked and burnt!
4
Leave the cake to cool on a wire rack.
5
Make the butter cream by creaming the butter and icing sugar together with the coffee mixture until creamy.
6
To finish, divide cake into 2 layers and sandwich together with the butter cream. Spread the top of the cake with the remaining butter cream and sprinkle with some walnuts or amaretto biscuits

Tools

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Yield:

6 servings

Added:

Saturday, November 6, 2010 - 5:35am

Creator:

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