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This
is an old English recipe, so the cake is much smaller than American
cakes and calls for small tins. The tins ideally would be about
7" diameter. Also, this cake won't rise as high as modern
American cakes.
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| 4
oz shelled walnuts, chopped |
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6
oz flour |
| 6
oz butter |
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1/2
tsp baking powder |
| 3
eggs well beaten |
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Milk
to mix |
| 1
tbl coffee essence or very strong instant coffee |
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Preheat
oven to 375°
Chop
the nuts very finely, reserving some whole ones for decoration.
Cream together the butter and sugar and beat in the eggs gradually.
Add the coffee essence, the nuts and the flour and baking
powder. Mix all together with milk to a dropping consistency
and put in two greased and floured 7" sandwich tins.
Bake for about 25-30 minutes, cool and fill with coffee-flavored
butter icing, then
coat with coffee glacé icing; decorate with walnuts before
the icing sets.
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