Have a coffee, have a cake!

This is the kinda cake i like to have along with a cuppa and a good book to read. Good enough to eat on its own with the dominant aroma of the coffee sponge. Chunky walnuts added crunch between sponge with a nice nutty flavor.

Coffee Walnut Cake

Coffee & Walnut Sponge:

180g unsalted butter (room temp)

180g castor sugar

3 eggs

180g Self-Raising Flour

60g Walnut (chopped & toasted)

2tsp instant coffee granules (dissolved in 1tbsp hot water)

Method:

1. Preheat oven 180deg

2. Put butter and sugar in a large bowl and cream together till pale and fluffy.

3. Beat in the eggs one at a time.

4. Sift the flour into the butter mixture and stir to combine.

5. Fold in walnut pieces and coffee

6. Pour the cake mixture into a 8" greased baking pan with lined bottom

7. Bake in oven until golden and the sponge spring back when gently pressed or a skewer inserted in the centre comes out clean.

8. Turn cake out onto a wire rack to cool

9. Prepare butter cream for frosting
10.Beat butter and sugar till fluffy and pale in colour
11. Add in milk continue beat
12. Add coffee mixture
13. Frost cake with coffee butter cream

Recipe reference: Coffee & Walnut Cake -Linda Collister

                            Cakes & Bakes from my mother's kitchen