Coffee and Walnut Cake

For a lighter cake gently fold the flour into the liquids with a metal spoon instead of beating.

  • Preparation Time30 mins
  • Cooking Time25 mins
  • Serves12
  • DifficultyMedium
175g (6 oz) Stork packet
175g (6 oz) caster sugar
3 medium eggs, beaten
175g (6 oz) self-raising flour, sieved
55g (2 oz) walnuts, chopped
1 tablespoon coffee extract

For the icing

85g (3 oz) Stork packet
225g (8 oz) icing sugar, sieved
1 tablespoon milk
1 tablespoon coffee extract

For the decoration

85g (3 oz) walnuts

Cream Stork and caster sugar together until light and fluffy.

Add egg gradually, beating well between each addition.

Fold in flour, then add walnuts and coffee essence.

Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.

Bake in middle of preheated oven 180°C, 350°F, Gas 4 for 25–30 minutes. Turn out and cool on wire tray.

Icing: Cream Stork and icing sugar until light. Add milk and coffee essence and beat until well blended.

Sandwich the 2 cakes together with a little of the icing.

Spread most of the remainder on the sides and top of the cake.

Chop all but eight of the walnuts and press around the sides of the cake.

Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.

Recipe courtesy of Stork

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