For the sponge you will need:
175g butter (at room temp)
175g golden caster sugar
3 large eggs
4 tablespoons of black coffee, cooled
175g self raising flour
1 teaspoon of baking powder
100g halved walnuts, roughly chopped
And then for the frosting:
200g butter
400g icing sugar
4 table spoons of black coffee, cooled
- Pre- heat oven to 180 degrees Celsius and grease and line with baking paper 2 x 20 cm tins.
- Using a whisk, beat the soft butter and sugar until light and fluffy.
- Add in the eggs bit by bit, followed by the black coffee. Combine all together.
- Sift in the flour and baking powder and gently fold, then add in the chopped walnuts and stir in.
- Divide into the 2 tins.
- Bake for 20-25 minutes.
- Once cooked turn out the cakes on to wire racks to cool.
- Meanwhile, make the frosting by beating the butter until pale and soft. After pour in the sugar and coffee and mix until all combined nicely.
- Spread on the top of both the sponges. Then place one on top of the other to create a sandwich that has icing as the filling (and on the top).
- Decorate with walnuts.
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