fat for greasing
20 ml (4 tsp) instant coffee
2/3 cup (150 g) 5 oz 10 tbsp butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
1 1/2 cups (150 g) 5 oz self-raising flour
20 ml (4 tsp) instant coffee
2/3 cup (150 g) 5 oz 10 tbsp butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
1 1/2 cups (150 g) 5 oz self-raising flour
for the coffee buttercream
2 tbsp (30 ml) instant coffee
2/3 cup (150 g) 5 oz 10 tbsp butter
2 cups (450 g) 1 lb icing sugar (confectioners sugar)
2/3 cup (150 g) 5 oz 10 tbsp butter
2 cups (450 g) 1 lb icing sugar (confectioners sugar)
for the decoration
50 - 75 g (2 - 3 oz) walnuts, chopped
10 - 12 walnut halves
10 - 12 walnut halves
method
1. Line and grease two 20 cm (8 inch) sandwich tins.
2. Set the oven at 160°C (325°F) gas 3.
3. In a cup, mix the instant coffee with 20 ml (4 tsp) boiling water. Set aside to cool.
4. In a mixing bowl, cream the butter with the sugar until light and fluffy. Beat in the cooled coffee. Add the eggs gradually, beating well after each addition.
5. Sift the flour and fold it into the creamed mixture, using a metal spoon. Divide between the tins and bake for 35 - 40 minutes or until well risen, firm and golden brown.
6. Leave in the tins for 2 - 3 minutes, then cool on a wire rack.
7. Make the buttercream. In a cup, mix the instant coffee with 30 ml (2 tbsp) boiling water and leave to cool.
8. Cream the butter with half the icing sugar in a bowl. Beat in the cooled coffee, then add the rest of the icing sugar. Beat to a creamy mixture.
9. Using about a quarter of the buttercream, sandwich the cake layers together.
10. Spread about half the remaining buttercream on the sides of the cake, then roll in the chopped walnuts.
11. Spread most of the remaining buttercream on top of the cake and mark with a fork in a wavy design.
12. Spoon any remaining buttercream into a piping bag fitted with a small star nozzle and pipe 10 - 12 rosettes on top of the cake.
13. Decorate each rosette with a walnut half.
2. Set the oven at 160°C (325°F) gas 3.
3. In a cup, mix the instant coffee with 20 ml (4 tsp) boiling water. Set aside to cool.
4. In a mixing bowl, cream the butter with the sugar until light and fluffy. Beat in the cooled coffee. Add the eggs gradually, beating well after each addition.
5. Sift the flour and fold it into the creamed mixture, using a metal spoon. Divide between the tins and bake for 35 - 40 minutes or until well risen, firm and golden brown.
6. Leave in the tins for 2 - 3 minutes, then cool on a wire rack.
7. Make the buttercream. In a cup, mix the instant coffee with 30 ml (2 tbsp) boiling water and leave to cool.
8. Cream the butter with half the icing sugar in a bowl. Beat in the cooled coffee, then add the rest of the icing sugar. Beat to a creamy mixture.
9. Using about a quarter of the buttercream, sandwich the cake layers together.
10. Spread about half the remaining buttercream on the sides of the cake, then roll in the chopped walnuts.
11. Spread most of the remaining buttercream on top of the cake and mark with a fork in a wavy design.
12. Spoon any remaining buttercream into a piping bag fitted with a small star nozzle and pipe 10 - 12 rosettes on top of the cake.
13. Decorate each rosette with a walnut half.
serving amount
serves 8 - 12
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