Recipe for coffee & walnut cake?

sarah1

yes, thats her Mary Berry. you know when you cant think of someones name it was driving me mad.

Pink.

I've just had a look for my recipe, which I haven't made for ages, but from memory it was good.


Coffee and Walnut Cake


8oz self raising flour
2 level teaspoons baking powder

Sift into a bowl and add 2 oz of chopped walnuts.


8oz soft margarine
8oz caster sugar
4 eggs
1 teaspoon of vanilla essence

Mix then blend with flour and baking powder and beat well for 1 minute to get a smooth batter.

Divide between two greased and lined 7'' sponge cake tins. Spread until level and bake in the centre of the oven at 180 degrees for 25 minutes.


Coffee fudge filling/topping:

8 oz icing sugar
1 1/2 teaspoons of instant coffee disolved in 1 teaspoon of boiling water


3 oz butter
4 oz caster sugar
4 tablespoons (60 mls) of water

- disolve in a pan and bring just to the boil before adding to the icing sugar and coffee mixture. Stir well to remove any lumps, then pour half onto each sponge cake.

You need to work quickly with this bit as the icing will begin to set if you don't.

Put the nicest looking one on top decorate with halved walnuts.


Pink

sarah1

God that sounds lovely. Thanks Pink:beer:

TJH_2

Hi all, I am wanting to make some buns for a party and decorate them. I made a test run today and whilst they tasted nice they had risen to a peak (triangle)how can I get them to rise flat, so they will be more presentable when decorated, any help appreciated.Thanks

Tracey

kazmeister

You sound like you have made beautifully well risen cakes, I would rather have them like that with icing running off them, than the awful flat over processed one like you get in a multipack in Mr T's. Yours will taste so much nicer too.

scubaleopard

If they rise to a peak --- mine never will and I wish they would!!! cut the peak of put on butter icing and then cut the peak in two and put on top like butterfly wings dust with icing sugar and they will look lovely

TJH_2

Thanks ladies, I guess I am fretting over nothing.

kippers

I cut the peaks off and cover the cakes with chocolate or icing. The peak?....well there has to be some perks to cake making....i eat them all without anyone knowing.

tom_and_barbara_good

Your oven temperature is a little too hot - the cakes get a crust on the surface too quickly and then they carry on rising from underneath. Because the sides are set they can't grow evenly across all of the surface they come up to a peak in the middle.
This is the reason for big cakes peaking as well

Zazen999

My auntie, who used to make cakes for anyone's b'day, wedding or just for the fun of it; used to make a little dip in the top before they went in the oven. Never any peaks. Lovely they were.