Coffee & Walnut Cake
Sunflower spread can usually be substituted for butter in a cake recipe. It is convenient because it is soft from the refrigerator, and easy to handle.
| Serves: | 6 - 8 |
|---|---|
| Preparation time: | 15 minutes |
| Cooking time: | 25 minutes |
Ingredients
- 200g Billington’s Golden Caster Sugar
- 150g sunflower spread
- 3 medium eggs, beaten
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 tbsp good quality instant coffee
- 1 tbsp boiling water
- 100g walnuts, finely chopped
- 175g self raising flour
For the filling and topping:
- 1 tsp good quality instant coffee
- 1 tsp boiling water
- 150g sunflower spread
- 300g Billington’s Golden Icing Sugar, sifted
- Walnut halves, to decorate
Equipment
- 2 x Pyrex Non-Stick 20cm sandwich tins
- Kenwood Electric Hand Whisk
- Pyrex Glass Bowl
Method
- Preheat the oven to 180°C, or Mk 5. Turn off the fan in a fan oven if possible, otherwise put the cake on the highest shelf. Put some water in a cake tin or roasting tin and set in the bottom of the oven. Prepare the sandwich tins by lining with Baking parchment.
- Cream together the Billington’s caster sugar and sunflower spread with a wooden spoon or Kenwood electric hand Whisk, until pale and fluffy. Add the eggs in 3 parts, Beating well after each addition so that the egg is well incorporated. Add the Vanilla Extract. Dissolve the coffee in the boiling water and Stir that in.
- Mix in the chopped walnuts and Fold in the flour lightly until the mix is even. Spoon this into the prepared tins and bake for 25 minutes. Set aside on a wire rack to Cool.
- Meanwhile, make the topping and filling. Dissolve the coffee in the water. Cream together the sunflower spread and Billington’s icing sugar. Stir in the coffee. Refrigerate until ready to serve.
- To assemble, put a dab of filling in the centre of the serving plate, and top with one of the cakes. Spoon the filling all over the base and top with the other cake. Decorate with the walnut halves.
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