Coffee and walnut cake
Ingredients
serves 12
- •180ml cooled espresso (or 12 tsp instant coffee granules)
- •400g self-raising flour
- •1 tsp baking powder
- •¼ tsp bicarbonate soda
- •¼ tsp sea salt
- •200ml soya milk
- •140ml vegetable oil
- •100g caster sugar
- •110g light brown sugar
- •100g walnuts, chopped (optional)
Icing
- •260g icing sugar
- •70g plant butter
- •1 tbsp instant coffee powder
- •2 tbsp plant milk
Directions
Cooking mode
- 1. Preheat the oven to 180ºC. Prepare two cake tins.
- 2. In a large bowl, add the flour, baking powder, bicarbonate of soda and salt.
- 3. In a measuring jug, whisk together the oil, coffee, milk and sugar. Add to the dry ingredients and mix until smooth. Stir through the chopped walnuts.
- 4. Divide the mixture evenly between the two tins. Bake for 20-22 minutes until an inserted skewer or knife comes out clean.
- 5. Leave to cool in the tin for a few minutes, then turn out onto a wire rack, remove the baking parchment and leave to cool completely or overnight before decorating.
- 6. In a medium bowl, add the sugar and butter and beat together with a hand mixer.
- 7. Mix the instant coffee and milk into a paste and add to the icing.
- 8. Mix well, starting at low speed and gradually increasing until the frosting thickens and becomes smooth.
- 9. Spread at least a third of the icing on the first cake layer. Place the second layer on top and another third of the icing on top. Pipe decorations with the remaining icing.
■ every day is treat day ■