Post by jennywren on Apr 19, 2009 6:23:27 GMT 1
line a 7" cake tin with grease proof paper,
preheat oven to gas mark 3, or 335 F.140c
8oz SF flour
pinch of salt
6oz Stork margarine
6 oz of caster sugar
3 eggs
1 tablespoon of coffee essence ( I use Camp coffee)
1 tablespoon of milk
2-4 oz of chopped walnut
Method
Using a electric mixer
Beat margarine a little in the bowl then add the sugar, cream together thoroughly, beating well. Add the eggs one egg at a time beating in thoroughly, adding a little sieved flour with each after the first. Add the coffee essence into the creamed mixture.
Add the milk and then the flour and walnuts.
Put mixture in prepared tin and smooth the top.
bake for 1. 1/2 to 1. 3/4 hours. Test before removing by inserting a metal skewer into the middle, if it comes out clean with no uncooked food clinging to it then it is cooked.
Remove cake from oven and leave to stand for 5mins before you remove the paper, and cool on wire tray.
Filling.
3oz stork margarine beaten a little in a bowl
Sieve 8oz of Icing sugar, add half to the creamed Stork and beat till light and fluffy.
Add 2 dessert spoons of milk and 1 dessert spoon of coffee essence and the other half of the icing sugar and beat till light and creamy.
Cut cake in half when cold and use filling for centre and top. Decorate top with walnut.
(NB I substituted the walnuts with almonds - if buying Camp coffee for some reason Tesco, and prob the rest, have this in the baking section and NOT with the coffee's :
)
preheat oven to gas mark 3, or 335 F.140c
8oz SF flour
pinch of salt
6oz Stork margarine
6 oz of caster sugar
3 eggs
1 tablespoon of coffee essence ( I use Camp coffee)
1 tablespoon of milk
2-4 oz of chopped walnut
Method
Using a electric mixer
Beat margarine a little in the bowl then add the sugar, cream together thoroughly, beating well. Add the eggs one egg at a time beating in thoroughly, adding a little sieved flour with each after the first. Add the coffee essence into the creamed mixture.
Add the milk and then the flour and walnuts.
Put mixture in prepared tin and smooth the top.
bake for 1. 1/2 to 1. 3/4 hours. Test before removing by inserting a metal skewer into the middle, if it comes out clean with no uncooked food clinging to it then it is cooked.
Remove cake from oven and leave to stand for 5mins before you remove the paper, and cool on wire tray.
Filling.
3oz stork margarine beaten a little in a bowl
Sieve 8oz of Icing sugar, add half to the creamed Stork and beat till light and fluffy.
Add 2 dessert spoons of milk and 1 dessert spoon of coffee essence and the other half of the icing sugar and beat till light and creamy.
Cut cake in half when cold and use filling for centre and top. Decorate top with walnut.
(NB I substituted the walnuts with almonds - if buying Camp coffee for some reason Tesco, and prob the rest, have this in the baking section and NOT with the coffee's :
)
mind you I will bung everything in my processor and just fold in the nuts before putting in tin 
I wont get it because when I was a kid that is all you could get 
Im not a fan!! but it does have a stronger taste I suppose for cake flavouring.