Chicken & Egg Issue 10 - Spring 2015 - page 52

Classic Coffee & Walnut Cake
Ingredients:
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
chopped
For the frosting:
200g essential Waitrose Salted Dairy Butter, at room temperature
400g icing sugar
Method:
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.
Nutrition
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
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