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Coffee And Walnut Cake

15/05/2013 13:26 | Updated 22 May 2015

Stork Coffee and Walnut Cake

About coffee and walnut cake

This classic coffee and walnut cake uses our favourite whack-everything-in-together method, and is easy for kids to get involved with in the kitchen. You can use slightly less coffee essence (and a dash more milk or some water) if your family aren't huge coffee fans, or if you have young palates to treat.

Recipe rating: 5.0 stars

Prep and cook time:

Serves: 12 slices

Ingredients: For the cakes

Stork tub: 175g

Caster sugar: 175g

Eggs, beaten: three

Self-raising flour, sieved: 175g

Chopped walnuts: 55g

Coffee essence: 1 tbsp

Ingredients: For the icing

Stork tub: 55g

Icing sugar: 225g

Milk: 1 tbsp

Coffee essence: 1 tbsp

Directions:

1. Preheat the oven to 180 ° C, 160 °C fan, gas mark 4.

2. Place all cake ingredients in a mixing bowl and beat together until smooth.

3. Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.

4. Bake in middle of preheated oven for 25–30 minutes. Turn out and cool on wire tray.

5. For the icing, mix all ingredients until well blended, and add the milk and coffee essence.

6. Sandwich the two cakes together with a little of the icing, and spread the remaining icing over the top of the cake.

7. 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.

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