MENU

Applaud Coffee & Walnut Cake 

Applaud Coffee & Walnut Cake 

 

 

Sponge ingredients:

225g unsalted butter, softened

225g caster sugar

4 eggs

225g self raising flour 

1 double shot of Butterworth’s 4 Bean espresso

Icing ingredients:

150g unsalted butter, softened

300g icing sugar

1 double shot of Butterworth’s 4 Bean espresso

walnuts to decorate

Method:

  1. grease & line 2 x 20cm sandwich tins
  2. cream together the butter & sugar
  3. beat in eggs one at a time, alternating with a tablespoon of the flour
  4. fold in the remaining flour & then also the double espresso
  5. divide the mixture between your two tins & bake at 160 for approx 25 mins
  6. allow your cakes to cool in the tins for 5 minutes, then turn out and leave to cool completely on a cooling rack
  7. meanwhile make the icing: beat together the softened butter, icing sugar and double espresso 

 

0
    0
    Your Cart
    Your cart is emptyReturn to Shop