Coffee and Walnut Cake
It’s been proven that walnuts are great for combating heart disease and that a handful a day can actually prevent it.
So why not add some benefits to your cakey treat this weekend? Try out this great coffee and walnut cake recipe from Stork.
Here’s everything you’ll need and how to make this delectable dish.
Coffee and Walnut Cake
Serves: 12
Recipe time: 30 – 45 minutes
Ingredients:
Cake -
175g (6oz) Stork tub
175g (6 oz) castor sugar
3 eggs, medium, beaten
175g (6oz) self-raising flour, sieved
55g (2oz) walnuts, chopped
1 tablespoon coffee essence
Icing -
55g (2-oz) Stork tub
225g (8-oz) icing sugar, sieved
1 tablespoon milk
1 tablespoon coffee essence
Decoration -
85g (3oz) walnuts
Method:
Preheat the oven to 180 ° C, 160 °C fan, gas mark 4.
Place all cake ingredients in a mixing bowl and beat together until smooth.
Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
Fold in the flour.
Stir in the walnuts and the coffee.
Grease two 18cm (7 inch) sandwich tins and line the bottoms.
Spoon half of the mixture into each tin.
Bake in middle of preheated oven for 25–30 minutes. Turn out and cool on wire tray.
Turn the cakes out onto a wire rack and leave to cool.
Icing: Mix all ingredients until well blended.
Add the milk and coffee essence and beat together.
Sandwich the 2 cakes together with a little of the icing.
Spread most of the remainder on the sides and top of the cake.
Chop all but eight of the walnuts and press around the sides of the cake.
Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.