Walnut & Coffee Layer Cake
By: Suzanne Cazin
Published: Saturday, November 6, 2010 - 5:35am

Ingredients




6 ounces (175g) butter (I prefer salted butter)
6 ounces (175g) soft brown sugar
3 large eggs (lightly beaten)
8 ounces (225g) self raising flour, sifted
2 oz (50g) chopped walnuts
3 drops of almond essence
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
Amaretto biscuits or walnuts

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