Ingredients
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For the Cake
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175g softened butter
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175g caster sugar
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3 medium eggsbeaten
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200g self raising flour
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0.5 tsp salt
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1 tsp mixed spice
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3 tbsp coffee essence or strong black coffee
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3 tbsp milk
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1 tbsp molasses
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75g chopped walnuts
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For the Icing
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50g soft butter
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225g icing sugar
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1-2 tbsp coffee essence or strong black coffee
Directions
Satisfy your coffee obsession with this Coffee and Walnut Cake recipe. You can personalise this creation to make it a strong black or a flat white.
Steps
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1
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Cream the butter and sugar together until light and fluffy. |
|
2
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Gradually beat in the egg. |
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3
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Fold in the dry ingredients. |
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4
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Add the coffee, milk, treacle and hazelnuts. Stir well then spoon in to the prepared microwave-safe cake tin. |
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5
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Place the cake tin on the anti spark ring on wire shelf and cook on CONVECTION 160ºC + WARM MICROWAVE for 30-40 mins. |
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6
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Allow the cake to cool then cut in half. |
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7
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Mix all the icing ingredients together until smooth. Sandwich cake together with half the icing then spread the remainder over the top. Decorate with whole hazelnuts. |
