Coffee & Walnut Cake

Ingredients

• 110g (4oz) walnut halves
• 175g (6oz) butter – softened
• 175g (6oz) light brown sugar
• 3 medium size eggs
• 175g (6oz) self-raising sugar
• 1 tsp Dr. Oetker Natural Vanilla Extract
  2 tbsp instant coffee – dissolved in 1tbsp boiling water

For the icing

• 325g tub Dr. Oetker EasyIce Vanilla Butter Icing
• 1 level tbsp instant coffee – dissolved in 1 tbsp boiling water

Or

• 75g (3oz) unsalted butter
• 175g (6oz) icing sugar
• a few drops of Dr. Oetker Natural Vanilla Extract
• milk or warm water
• 1 level tbsp instant coffee – dissolved in 1 tbsp boiling water

Method

1. Pre-heat the oven to 180ºC/350ºF/Gas Mark 4 and grease and line two 20cm (8 inch) round cake tins.
2. Toast the walnuts in the oven for a few minutes. Reserve 8, then chop the remainder.
3. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time and gradually fold in the flour. Mix in the coffee paste, Natural Vanilla Extract and chopped nuts then divide the mixture between the cake tins. Bake for approximately 25-30 or until a knife inserted in to the middle comes out clean. Remove cakes from tins and leave to cool.
4. To make the coffee butter icing first microwave the EasyIce Vanilla Butter Icing for 30 seconds to soften.  Add the coffee mixture and mix well.
5. Alternatively, place the butter in a bowl and beat until soft.  Gradually sift and beat in the icing sugar.
6. Mix in the Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable.  Add the coffee mixture and mix well.
7. When the cakes are completely cool, sandwich together using the either the coffee flavoured EasyIce or the homemade coffee butter icing, then spread a layer on top of the cake and decorate using the reserved walnuts.

Makes: 8 servings