Walnut & Coffee Layer Cake

Name: Walnut & Coffee Layer Cake
Ingredients: 6 ounces butter I prefer salted butter; 6 ounces soft brown sugar; 3 large eggs lightly beaten; 8 ounces self raising flour sifted; 2 ounces chopped walnuts; 3 drops almond essence; 2 tablespoons milk; 4 ounces butter; 8 ounces icing sugar sifted; 1 teaspoon coffee; 1 teaspoon warm water; biscuits Amaretto, or walnuts

12 ingredients

6 steps

Ingredients

6 ounces butter I prefer salted butter
6 ounces soft brown sugar
3 large eggs lightly beaten
8 ounces self raising flour sifted
2 ounces chopped walnuts
3 drops almond essence
2 tablespoons milk
4 ounces butter
8 ounces icing sugar sifted
1 teaspoon coffee
1 teaspoon warm water
biscuits Amaretto, or walnuts

Directions

1

Grease and line a 7 inch/18cm round deep cake tin. Preheat oven to (190.C, 375.F, Gas Mark 5)
2

Cream butter and sugar and almond essence until light an fluffy. Add a tablespoon of flour, then add the eggs. Beat in then add the rest of the flour, walnuts then the milk. Mix thoroughly.
3

Transfer mixture into the tin and bake in the centre of a moderately hot oven for 30 minutes, then reduce the temperature slightly and bake for a further 45 mins until firm to the touch and golden. Always keep an eye on the cake. A few minutes here and there could make the difference between cooked and burnt!
4

Leave the cake to cool on a wire rack.
5

Make the butter cream by creaming the butter and icing sugar together with the coffee mixture until creamy.
6

To finish, divide cake into 2 layers and sandwich together with the butter cream. Spread the top of the cake with the remaining butter cream and sprinkle with some walnuts or amaretto biscuits