www.odlums.ie /recipes/classic-coffee-sandwich/

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine (at room temperature)
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 1 teaspoon Goodall's Coffee Essence
  • 2 tablespoons Camp Coffee Essence or 3 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled


Icing/Filling

  • 225g/8oz Icing Sugar, sieved
  • 75g/3oz Butter or Margarine (at room temperature)
  • 1 tablespoon Camp Coffee or 1 tablespoon Instant Coffee dissolved in 1 teaspoon of Boiling Water, cooled
  • 1 tablespoon milk


Decoration

  • Shamrock Walnuts (optional)

How to:

  1. Grease and base line 2 x 18cm/7" sandwich tins.
  2. Preheat oven to 180°C/350°F/Gas 4.
  3. Place all the ingredients for the cake - flour, butter/margarine, sugar, eggs and coffee - into a mixing bowl and beat until mixture is smooth.
  4. Transfer to the prepared tins and bake for about 25-30 minutes.
  5. Cake is baked when top is gently pressed and it springs back.
  6. Remove from tin and cool on a wire tray.
  7. When completely cool, make icing by beating ingredients together until smooth.
  8. Sandwich the two cakes with the half the filling and spread the remaining icing on top of the cake.
  9. Decorate with walnuts, if desired. Enjoy!
Odlums-classic-coffee-walnute-cake

Classic Coffee Sandwich

Category

Afternoon Tea

Cook Time

25-30 mins

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine (at room temperature)
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 1 teaspoon Goodall's Coffee Essence
  • 2 tablespoons Camp Coffee Essence or 3 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled


Icing/Filling

  • 225g/8oz Icing Sugar, sieved
  • 75g/3oz Butter or Margarine (at room temperature)
  • 1 tablespoon Camp Coffee or 1 tablespoon Instant Coffee dissolved in 1 teaspoon of Boiling Water, cooled
  • 1 tablespoon milk


Decoration

  • Shamrock Walnuts (optional)

How to:

  1. Grease and base line 2 x 18cm/7" sandwich tins.
  2. Preheat oven to 180°C/350°F/Gas 4.
  3. Place all the ingredients for the cake - flour, butter/margarine, sugar, eggs and coffee - into a mixing bowl and beat until mixture is smooth.
  4. Transfer to the prepared tins and bake for about 25-30 minutes.
  5. Cake is baked when top is gently pressed and it springs back.
  6. Remove from tin and cool on a wire tray.
  7. When completely cool, make icing by beating ingredients together until smooth.
  8. Sandwich the two cakes with the half the filling and spread the remaining icing on top of the cake.
  9. Decorate with walnuts, if desired. Enjoy!
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