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COFFEE WALNUT AND BUTTERSCOTCH CAKE

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Serves: 8-10

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A delicious very mooreish cake

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Ingredients

For the cake

  • 1 tablespoon instant coffee
  • 2 oz walnut pieces
  • 2 tablespoons warm milk
  • 6 oz self-raising flour
  • 1 tablespoon baking powder
  • 5 oz golden superfine sugar
  • 5 oz softened butter
  • 2 large beaten eggs

For the icing

  • 3 tablespoons instant coffee
  • 12 oz confectioners' sugar
  • 3 tablespoons heavy cream
  • 4 oz butter

Method

  1. To make the cake use the all in one method, and add the coffee dissolved in milk then fold in walnuts.
  2. Divide between 2 greased lined tins, and bake in oven 170c, gas 3 for about 25 mins. Cool on wire rack.
  3. To make the icing I use my processor to mix, and it gets rid of lumps in the golden confectioners' sugar as I'm too lazy to sieve it! Dissolve the coffee in 2 tbsp hot water, put aside. Melt the butter in a small pan , then let it bubble for 3 mins, until it starts to go light brown. Sniff the pan, it should smell of butterscotch. Tip the butter down the processor funnel, and process, adding the cream and coffee. It will take about 1/2 hour for the icing to firm up enough to ice the cakes, but stir every so often.
  4. Sandwich the sponges, then decorate the top and sides. Arrange walnut halves on top.

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