Courtesy of ReallyNiceRecipes.com although I modified the recipe. It was delicious and moist. Just to prove it wasn’t a fluke, I made another on 21st April 2014, Easter Monday, and put it in my freezer for my kitchen and garden warming party. This one was delicious, even after freezing. Overall marks out of 10 = 9.5
- 225g self-raising flour
- 225g caster sugar
- 225ml Olivio or vegetable oil
- 150g chopped walnuts
- 50ml Camp coffee
- 4 eggs
- For the icing:
- 250g unsalted butter
- 200g icing sugar
- 2 tablespoons Camp coffee
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serves: 12
- Heat the oven to 170°c.
- Put all of the ingredients except for the walnuts and the coffee into a large mixing bowl.
- Mix the ingredients together until there are no lumps, then add the walnuts and mix them in so that they are evenly distributed.
- Pour in the coffee and stir it until it is thoroughly combined.
- Pour the cake batter into 2 greased cake tins lined with greaseproof paper.
- Put the tins into the oven for 35 minutes.
- To make the coffee butter cream, place the soft butter and icing sugar into a bowl and using an electric whisk, whisk the butter until its light, fluffy and almost white in colour. Then add in the Camp coffee.
- Whisk the coffee in to the butter cream. Depending on how much coffee flavour you like, you could add more coffee at this stage. Generally the amount of coffee you put into the butter cream should match the amount in the cake so that there is not a huge contrast.
- When the cakes are cooked, remove them from the oven and allow them to cool in the tins for 10 minutes. Then remove them from the tins and transfer them to a cooling rack and allow them to completely cool to room temperature.
- Put one of the cakes onto a plate, spread half of the butter cream onto it, then put the other cake on top of it and spread the remaining butter cream over the top. You can then finish decorating the cake with walnuts in any way you like
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