Coffee and walnut cake
Annie writes: "All the credit for this recipe and the way it turns out must go to Sally as she makes the best coffee and walnut cake ever and I have seen grown women fight for the last slice."
For the cake: 225g/8oz butter, softened and/or soft margarine (an equal quantity of both is best) 225g/8oz caster sugar 1 tablespoon light soft brown sugar 2 tablespoons of instant coffee dissolved in 5 tablespoons of boiling water 4 large eggs 225g/8oz self-raising flour 100g/3½oz walnut halves or pieces (half chopped for the cake, the rest for decoration)
For the butter cream: 110g/4oz softened unsalted butter 225g/8oz icing sugar
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Valid until: Friday, May 31 2013
Oven temperature Gas 4, Fan 170C. Line two 20.5cm, 8in round cake tins with baking parchment.
Begin by creaming together the butter/ margarine and sugars until very soft and light.
Slowly add the beaten egg with the mixer on slow speed. Then fold in half the coffee and the flour followed by the chopped walnuts.
Divide the mixture between the tins and bake for 25min or until cooked. Turn out on to a wire tray to cool.
For the butter cream beat together the softened butter, remaining coffee and icing sugar until light. Fill and top the cake with the butter cream and decorate with walnuts.