Walnut chunks with satisfying crunch all stirred up in indulgent coffee sponge – this classic cake is every inch the crowd pleaser.
Cake:
| |
| 175g (6oz) | Stork packet |
| 3 | eggs, medium, beaten |
| 175g (6oz) | self-raising flour, sieved |
| 55g (2oz) | walnuts, chopped |
| 1 tablespoon | coffee essence |
Icing:
| |
| 85g (3oz) | Stork packet |
| 225g (8oz) | icing sugar, sieved |
| 1 tablespoon | milk |
| 1 tablespoon | coffee essence |
Decoration:
Method:
- Start by preheating your oven to 180°C, 350°F, or gas mark 4.
- Then put the Stork and sugar into a mixing bowl and cream them together until light and fluffy.
- Beat the egg in gradually.
- Fold in the flour.
- Stir in the walnuts and the coffee.
- Grease two 18cm (7 inch) sandwich tins and line the bottoms.
- Spoon half of the mixture into each tin.
- Bake on the middle shelf for 25 – 30 minutes.
- Turn the cakes out onto a wire rack and leave to cool.
- Now for the icing: Pop the Stork and icing sugar into a mixing bowl and cream until light and fluffy.
- Add the milk and coffee essence and beat together.
- Sandwich the two cakes with a little of the icing in the middle.
- Neatly pipe the remaining icing over the cake and evenly space the walnut halves to decorate and chop remainder to cover sides.
| 16 servings | Per serving | GDAs for average adults* |
| Calories | 435 | 22% |
| Sugars g | 35.8 | 4% |
| Fat g | 26.1 | 37% |
| Saturates g | 6.7 | 34% |
| Salt g (based on sodium) | 0.68 | 11% |
*Guideline Daily Amounts (GDAs) based on values for women
