Coffee and Brazil Nut Cake
Indulge in a rich coffee and nut sponge cake with a light, fluffy icing. Perfect for slicing and sharing, topped with brazil nuts for added texture.
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Cooking tools:
- Oven
- Parchment paper
- Cake pan
- Hand mixer
- Mixing bowl
- Whisk
- Cooling rack
- Plate
- Offset spatula
- Skewer
- Kitchen scale
- Spatula
- Cake stand
- Grease brush
Ingredients
- 3 medium eggs
- 150g baking margarine
- 150g caster sugar
- 150g self raising flour
- 1 tsp baking powder
- 1 tablespoon of instant coffee (liquid) /shot of espresso
- 50g Brazil nuts, chopped
- 250g icing sugar
- 125g Graham’s unsalted butter, softened
- 50g whole Brazil nuts, to decorate
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