Coffee, Walnut Method: and Baileys cake Cake: 8oz butter or soft margarine 8oz caster sugar 8oz self-raising flour 4 eggs 1 tsp baking powder 1 tablespoon coffee essence 2oz chopped walnuts Filling: Âź pt fresh double cream And a good dash of baileys Topping: Glace icing made with approx. 4oz icing sugar and approx. 2 tablespoons of coffee essence Truffles and flaked almonds
Grease two 8� sandwich tins and line the base of each with greased baking parchment. Cream together the butter and sugar. Add the flour, baking powder and then eggs and coffee essence. Mix together and then add the chopped walnuts. Divide into two tins and bake for 25 mins on 180 oC/ Fan 160 oC/Gas 4 until well risen and golden brown. Whip cream until stands in soft peaks, gently mix in Baileys. When sponge is cold remove from tins and sandwich together with the cream mixture. For topping mix icing sugar with coffee essence to make a spreadable icing, make sure it is not too runny. Spread over the top of the cake and decorate with truffles and flaked almonds.
Enjoy!
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