Baking

Ingredients
  • 1 tablespoon instant espresso powder or granules
  • 1 tablespoon boiling water
  • 175 g (6 oz) slightly salted butter, softened
  • 175 g (6 oz) golden caster sugar
  • 3 eggs
  • 175 g (6 oz) self-raising flour
  • 1 teaspoon baking powder
  • 50 g (2 oz) walnuts, finely chopped, plus extra walnut halves to decorate
  • 1 teaspoon instant espresso powder or granules
  • 2 teaspoons boiling water
  • 100 g (3½ oz) unsalted butter, softened
  • 150 g (5 oz) golden icing sugar, sifted
Directions

Dissolve the coffee in the measurement water. Beat together the butter, sugar, eggs, flour and baking powder in a bowl until pale and creamy. Beat in the coffee and chopped walnuts.

Divide the mixture evenly between 2 greased, baselined and floured 18 cm (7 inch) sandwich tins (see page 13) and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes or until just firm to the touch. Loosen the edges, turn out on to a wire rack and peel off the lining paper. Leave to cool.

Make the buttercream. Dissolve the coffee in the measurement water. Beat together the butter, icing sugar and coffee in a bowl until smooth and creamy. Use half the buttercream to sandwich the cakes together, then spread the remaining buttercream over the top and decorate with the walnut halves.

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