Coffee Walnut Cake from The Times Cookery Book by Katie Stewart
Always use butter cream to frost layer cakes that are to go in the freezer. Sift the flour and salt together and set aside. Cream the butter and sugar together until light, then beat in the coffee ...
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Cooking tools:
- Sifter
- Mixing bowl
- Wooden spoon
- Metal spoon
- Fork
- Cake pan
- Oven
- Chef's knife
- Cutting board
Ingredients
- 3 teaspoons coffee essence
- 1–2 tablespoons milk
- few walnut halves
- 6 oz (175 g) butter
- 6 oz (175 g) soft brown sugar
- 4 oz (100 g) butter or margarine
- 6 oz (175 g) icing sugar
- 1 tablespoon coffee essence
- 3 eggs
- 2 oz (50 g) chopped walnuts
- 8 oz (225 g) self-raising flour
- pinch salt
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