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    Coffee Walnut Cake

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    Coffee Walnut Cake

    • Preparation time: 35 minutes
    • Cooking time: 20-25 minutes, plus cooling
    • Total time: 55 minutes to 1 hour 60 minutes

    Makes: 1 x 20cm cake


    • 175g butter, softened
    • 175g caster sugar
    • 3 medium eggs, beaten
    • 175g self-raising flour
    • 50g chopped walnuts
    • 4 tbsp lemon curd
    • Icing:
    • 300g icing sugar
    • 30ml very strong coffee
    • 1 tbsp clear honey
    • Walnut halves, to decorate


    1. Preheat the oven to 180°C/gas mark 4. Butter and line 2 x 20cm sandwich cake tins.
    2. Cream together the butter and sugar until fluffy. Gradually add the beaten eggs, with a little flour. Sift in the remaining flour and fold in, with the walnuts. Add the coffee.
    3. Divide the mixture between the tins. Bake for 20-25 minutes. Check by pressing gently with your finger - the cake should spring back. Leave in the tins for 5 minutes, then turn on to a rack. When cold, sandwich together with the lemon curd.
    4. To make the topping, sift the icing sugar into a bowl, then mix in the coffee and honey. Pour on to the cake, spreading it over the top and sides, then press walnut halves into the icing. Serve when the icing is set.

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