Coffee and walnut cake with Spiced buttercream

Tea, Cake and Muddy boots

Ingredients
250g margarine
250g caster sugar
300g self-raising flour
1 teaspoon of baking powder
5 eggs
3 table spoons of camp coffee essence (or cooled strong filter coffee)
120g chopped walnuts and a few extra walnut halves to decorate

Buttercream
200 g softened butter
400g icing sugar
1 teaspoon of ground ginger
½ teaspoon of cinnamon
½ teaspoon of nutmeg
*Or if you prefer 2 teaspoons of mixed spice.

The above spice quantities can be adjusted dependant on how spiced you would like the butter cream.

Required: 2 x 8 inch deep sandwich tins, greaseproof paper, little extra margarine, bowl, spatula, wooden spoon, sieve.

Method
• Pre heat the oven to Gas mark 4 / 180c (fan) / 160c (gas). With a little margarine coat the sandwich tins and line with greaseproof paper.

• Beat the butter and sugar together until light and fluffy, when they are well combined the…

View original post 348 more words

One thought on “Coffee and walnut cake with Spiced buttercream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s