Lesley's Coffee Cake
Rich, moist, and full of flavor, this coffee and walnut cake is a true classic that is sure to impress your guests. The combination of aromatic coffee essence, crunchy walnuts, and sweet icing creates a delightful treat for any occasion. With its tender crumb and indulgent topping, this cake is perfect for a cozy afternoon tea or as a special dessert to share with loved ones.
— Constant Cookbook
Ingredients
- 100g soft margarine
- 100g caster sugar
- 2 eggs beaten
- 115g self raising flour
- 1/4 tsp salt
- 1/2 tsp mixed spice
- 1 tbsp camp coffee essence
- 2tbsp milk
- 2tsp black treacle
- 50g chopped walnuts
- For the topping
- 50g butter
- 1 dessertspoon coffee essence
- 200g icing sugar
- Walnut halves to decorate
- Makes 1 layer cake. To make 2 layers double quantities.
Instructions
- Grease/line 8" round tin
- Cream margarine and sugar until light and fluffy
- Gradually add the eggs
- Fold in the dry ingredients
- Add coffee essence, milk, treacle and walnuts
- Stir well
- Spoon mix into tin and cook at 190 c/Mark 5 for approx 30 mins
- Allow to cool. Cut in half
- Cream butter and sieved icing sugar together. Add coffee essence. Spread mix between two halves of cake and sandwich together. Spread remaining mix on top of cake and decorate with half the walnuts.
Yield
Serves 10
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