Baking the perfect coffee and walnut cake

• Serves: 10
• Prep Time: 20 minutes
• Total Time: 1 hour

Ingredients

• 8 oz soft margarine/butter
• 8 oz castor sugar
• 8 oz self-raising flour
• 4 eggs
• 1tsp bicarbonate of soda
• 1 dessert spoon Camp coffee
• 2 oz chopped walnuts
• BUTTER ICING INGREDIENTS
• 2 oz soft margarine/butter
• Icing sugar*
• 1 dessert spoon Camp coffee
• 10 walnut halves

Instructions

1) Grease and line 2 x 8" cake tins and set to one side
2) Crack the eggs into the small mixing bowl and beat together and put to one side
3) In the large mixing bowl add the margarine/butter and sugar and beat together with the wooden spoon
4) Add a third of the egg and beat in
5) Add another third of the egg and beat in
6) Add a dessert spoon of flour and the remaining egg and beat
7) Add the sifted flour, bicarbonate of soda, Camp coffee and chopped walnuts and using the metal spoon GENTLY mix together, making sure all the mixture is bound together
8) Divide the mixture between the 2 cake tins
9) Pop it in the middle of the oven gas 5 (190*c / 350*f) for 25 - 30 minutes
10) Take cakes out of the tins and place on a rack to cool

Once the cake has cooled you can then add the butter Icing.
How to make the butter icing
1) In a bowl add the margarine/butter and mix until soft
2) Gradually add the icing sugar and keep mixing until you have the right consistency that is creamy and soft
3) Add the Camp coffee and mix it in thoroughly.
4) Use a 3rd of the butter icing to put in between the 2 sponges
5) Spread the remainder on the top of the cake
6) Decorate with the walnut halves
7) ENJOY!

*NB I have not given a specific amount for this as it all depends on whether you use butter or margarine. Just keep adding the icing sugar until you have a soft spreadable mixture and you can just taste the butter/margarine.

Camp coffee is a thick coffee essence. If you cannot get hold of Camp coffee, then you can use any coffee essence or strong fresh brewed coffee.

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