Coffee &
            Walnut Cake

            
Friends - especially
            for this month our recipe has been chosen by John Hoelen of CCCI.
            He particularly chose this recipe because, being so busy at CCCI
            he finds that actually having his morning coffee already included
            within the cake helps to save him five minutes of time per day.
            Try it and see...

            
We know from extensive research
            that high flying business people do not have the time to stand
            and beat butter and sugar together until light and fluffy. So
            this 'time saving' recipe could be just what you're looking for.

            

              

                
Cake Ingredients:

                  6 oz self raising flour

                  6oz sugar

                  3 free range eggs

                  6 oz butter at room temperature

                  1 shot espresso

                  2oz chopped walnuts
                

                  
Icing Ingredients:

                  4oz butter 

                  2oz icing sugar

                  1 shot espresso

                  
Walnuts to decorate
                
              
            




            How to make:

            Preheat the oven to 180 degrees c and line 2 x 8 inch sandwich
            tins with baking paper.

            
Put all the cake ingredients
            into a bowl and mix until combined. Divide into the tins and
            place in the oven for around 20-25 minutes. To check that the
            cakes are cooked, insert a skewer into the centre of the cake
            and if it comes out clean it's done. Turn the cakes out onto
            a wire rack to cool.

            
To make the icing, just beat
            all the ingredients together until smooth. Once the cake is cooled,
            sandwich the cake together with half of the butter icing, smoothing
            the other half on the top, decorate with walnuts.
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