If you are lucky enough to have an espresso machine at home, then use one shot of coffee for the sponge and one shot for the frosting. If not, instant coffee is just fine.
Ingredients:
225g margarine
225g self-raising flour
225g soft brown sugar
4 large eggs
50g chopped walnuts
3 tablespoons strong coffee
Frosting:
250g icing sugar
80g butter
2 tablespoons strong coffee
40g walnuts
To make the sponge, mix the margarine and sugar together until everything is well combined. You can use while sugar, but I would recommend using soft brown (not musvacado) as it gives a lovely caramel flavour.
Add the eggs and whisk.
Add the flour and walnuts and coffee and whisk well.
Pour into 2 20cm round cake tins, which are lined with baking paper, and bake for 25 - 30 minutes at 180 degrees.
Let the cakes cool on a wire cooling tray.
To make the frosting, whisk the icing sugar, butter and coffee together for at least 4 minutes, so that it is light and airy. Use half the frosting to sandwich the cakes together and the other half on top. Sprinkle the chopped walnuts over the top of the cake.
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