You will need
225g butter, softened
225g caster sugar
300g Self-raising Flour
2tsp baking powder
4 free range eggs
4 tbsp milk
150g walnut pieces (chop half of these and scatter into the cake mix before baking)
3 tbsp. instant coffee dissolved into 1 tbsp. boiling water
How to make
Cream the butter and caster sugar until light and fluffy, gradually add the beaten egg and the flour and the baking powder (do not overbeat)
Add the walnut pieces (75g) into the mix, stir in the diluted coffee and add the milk if you need to. Divide the mixture between two lined sandwich tins (20cm) and bake in the middle of the baking oven (3/4/5/oven Aga’s) for 20-25 minutes.
2 oven Aga: grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners above. Remember not to put the cold plain shelf in until just after you have popped the cakes in.
Conventional ovens : 180C/160C Fan/Gas 4 for about 25 minutes.
Once baked allow to cool in the tins for 5 minutes and then turn out onto a rack to continue cooling before icing.
To make the icing:
1 tbsp. instant coffee
½ tbsp.. boiling water
75g butter softened
150g icing sugar, sifted
Beat all together and layer between the cooled cake, leaving enough to decorate the top with icing and walnut pieces.
For extra tuition, Elley will give one to one (or one to more) in your home on your AGA – phone 01544 350382 for details
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