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Coffee and Walnut Cake

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Ingredients

175 Soft Margarine
175g Caster sugar
3 Eggs Beaten
200g Self raising flour
1/2 tsp Salt
1 tsp Mixed Spice
3 tbsp Camp Coffee Essence
3 tbsp Milk
1 tbsp Black Treacle
75g Chopped Walnuts
Icing
50g Soft Margarine
225g Icing Sugar
1 1/2 tbsp Camp Coffee Essence
1 tbsp Water

Coffee and Walnut Cake

Features:
  • Vegetarian

A traditional sponge cake with coffee and walnuts for added taste and texture. Sweet and rich, and perfect with a cup of tea!

  • Easy

Ingredients

  • Icing

Directions

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Dish: 18cm (7″) round cake tin, greased and lined.

Oven accessory: Anti-spark ring + wire shelf in lower position.

Steps

1
Done

Cream margarine and sugar until light and fluffy and gradually beat in the eggs.

2
Done

Fold in the dry ingredients, add coffee essence, milk, treacle, walnuts and stir well. Spoon into tin.

3
Done

Place tin on anti-spark ring and cook on CONVECTION 160c + WARM MICROWAVE for 30-40 minutes.

4
Done

Cool and cut in half.

5
Done

Beat all icing ingredients together until smooth.

6
Done

Sandwich cake together with half the icing and spread the remainder over the top. Decorate with whole walnuts.

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