Design Studio
Coffee Walnut 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
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.
Method:
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.