Coffee Walnut and Butterscotch Cake

A community recipe by fosse

Not tested or verified by Nigella.com

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Introduction

A delicious very mooreish cake

Ingredients

Serves: 8-10

For the Cake

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

For the Icing

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

Method

Coffee Walnut and Butterscotch Cake is a community recipe submitted by fosse and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make the cake use the all in one method, and add the coffee dissolved in milk then fold in walnuts.

Divide between 2 greased lined tins, and bake in oven 170c, gas 3 for about 25 mins. Cool on wire rack.

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.

Sandwich the sponges, then decorate the top and sides. Arrange walnut halves on top.