Island Life Magazine Ltd June/July 2017 | Page 105

Food and drink
Coffee & walnut cake
Recipe by Bartletts Green FarmTea Rooms
Ingredients Method
225g softened unsalted butter 1. Preheat oven to 190c/375f/Mark 5
225g caster sugar
4 medium size eggs
225g self-raising flour, sifted
1 tsp baking powder
50g walnuts finely chopped
1 tbsp coffee essence
To decorate
100g softened unsalted butter
300g icing sugar sifted
2-3 tsp coffee essence
2. Grease and base-line two 20cm
tins with greaseproof paper.
3. Beat together the butter and
sugar in a bowl until pale and
fluffy. Add 50g chopped walnuts
then eggs and flour alternatively,
add baking powder to the flour.
Finally add the coffee essence.
4. Divide equally into the tins and
bake for about 25 mins or until
well risen & just firm to touch.
5. Remove from tins and leave on
wire rack to cool.
6. Whisk together butter and half
the icing sugar in a bowl until
creamy. Add remaining icing
sugar, coffee essence and milk
and whisk until light and fluffy.
7. Remove the greaseproof paper
from the cakes and put one half
on a plate and spread over about
half of the coffee buttercream.
Put the other cake half on top and
spread remaining buttercream
evenly over it. Sprinkle walnuts
around the edge.
2 tbsp milk
40g chopped walnuts
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