Chicken & Egg Issue 10 - Spring 2015 - page 52

Classic Coffee & Walnut Cake
175g essential Waitrose Salted Dairy Butter, at room temperature
175g golden caster sugar
3 large Waitrose British Blacktail Free Range Eggs, beaten
2 tbsp cooled strong coffee
175g self-raising flour
1 tsp baking powder
100g Waitrose Walnut Halves, 6 reserved for decoration and the rest roughly
For the frosting:
200g essential Waitrose Salted Dairy Butter, at room temperature
400g icing sugar
1 Preheat the oven to 180°C, gas mark 4. Grease and line 2 x 20cm
loose-bottomed cake tins.
2 Using an electric hand whisk, beat the butter and sugar until light and fluffy.
Gradually whisk in the eggs, then coffee, until well blended.
3 Sift over the flour and baking powder and gently fold into the mixture with the
chopped walnuts. Divide between the 2 cake tins, level off the surface and
bake for 20–25 minutes until just set. Turn the cakes out onto a wire rack and
leave to cool completely.
4 Meanwhile, to make the frosting, beat the butter until soft and pale then
gradually beat in the sugar followed by the coffee.
5 Spread the top of one cake with a third of the frosting then place the second
cake on top. Smooth the remaining frosting around the sides and top of the
cake. Decorate with the reserved walnut halves.
2359kJ/565kcals/33.2g fat/17.2g saturated fat/61.9g carbohydrate/50.5g
sugars/0.7g fibre/4.6g protein/0.8g salt per serving
1...,42,43,44,45,46,47,48,49,50,51 53,54,55,56,57,58,59,60,61,62,...76
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