www.odlums.ie /recipes/coffee-and-walnut-cake/

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine (room temperature)
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/Filling

  • 250g/9oz Mascarpone Cheese
  • 3 tablespoons Icing Sugar, sifted
  • 1 tablespoon Camp Coffee Essence 

Decoration

  • Shamrock Walnuts

How to:

  1. Grease and base line tin or tins with greaseproof paper. Preheat oven to 180°C/350°F/Gas 4.
  2. Place all ingredients for the cake - flour, butter/margarine, sugar, eggs, coffee and walnuts (if used) - into a mixing bowl and beat until smooth.
  3. Transfer to prepared tin or tins and bake as follows:
    Sandwich Tins - upper shelf position for 30 minutes approx
    2lb Loaf Tin - central oven position for 50-60 minutes approx
    Ring Tin - central oven position for 30 minutes approx
  4. Cake is baked when top is gently pressed and it springs back.
  5. Remove from tin and cool on a wire tray.
  6. When completely cool, make the icing by beating all ingredients together until smooth and use to sandwich the cake or for topping or both! Decorate with walnuts to finish.

Note 

  • This recipe can be made in 
  • 2 x 18cm/7" Sandwich Tins
  • 1 x 2lb Loaf Tin (23cm x 11cm x 7cm/9" x 4" x 3" approx)
  • 1 x 23cm/9" Ring Tin
coffee and walnut cake

Coffee and Walnut Cake

Category

Cakes

Cook Time

30-60 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Butter or Margarine (room temperature)
  • 175g/6oz Shamrock Golden Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee dissolved in 1 tablespoon Boiling Water, cooled
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/Filling

  • 250g/9oz Mascarpone Cheese
  • 3 tablespoons Icing Sugar, sifted
  • 1 tablespoon Camp Coffee Essence 

Decoration

  • Shamrock Walnuts

How to:

  1. Grease and base line tin or tins with greaseproof paper. Preheat oven to 180°C/350°F/Gas 4.
  2. Place all ingredients for the cake - flour, butter/margarine, sugar, eggs, coffee and walnuts (if used) - into a mixing bowl and beat until smooth.
  3. Transfer to prepared tin or tins and bake as follows:
    Sandwich Tins - upper shelf position for 30 minutes approx
    2lb Loaf Tin - central oven position for 50-60 minutes approx
    Ring Tin - central oven position for 30 minutes approx
  4. Cake is baked when top is gently pressed and it springs back.
  5. Remove from tin and cool on a wire tray.
  6. When completely cool, make the icing by beating all ingredients together until smooth and use to sandwich the cake or for topping or both! Decorate with walnuts to finish.

Note 

  • This recipe can be made in 
  • 2 x 18cm/7" Sandwich Tins
  • 1 x 2lb Loaf Tin (23cm x 11cm x 7cm/9" x 4" x 3" approx)
  • 1 x 23cm/9" Ring Tin
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