Marbled Coffee and Walnut Cake
Cooks tip: Try swapping out the walnuts for pecans or hazelnuts for something a little bit different
Prep time: 15 minutes
Baking time: 25 minutes
Serves: 10
Ingredients:
For the Cake
• 200g butter, softened
• 200g caster sugar
• 4 medium eggs
• 200g self raising flour
• 1 tsp baking powder
• 1 tbsp milk
•1½ tbsp Camp Chicory & Coffee Essence
• 50g walnuts, finely chopped
For the Coffee Icing
• 200g butter, softened
• 400g icing sugar
•1½ tbsp Camp Chicory & Coffee Essence
For the Topping:
• 25g walnuts, chopped
Method
– Preheat the oven to 180°C, gas mark 4.
– Grease and line two 20cm round sandwich tins.
– Whisk the butter and sugar together until pale and fluffy and then whisk in the eggs, one at a time.
– Mix the flour and baking powder together and gradually whisk into the cake mixture until well blended.
– Divide the mixture into two bowls, stir the milk into one and the Camp and walnuts into the other.
– Place spoonfuls of each mixture into the prepared tins and gently spread out to the edges of the tin, marble together using the handle of a teaspoon.
– Bake for 20-25 minutes, until a skewer comes out clean. Allow to cool completely on a wire rack.
To make the icing:
– Whisk the butter until softened and then gradually whisk in the icing sugar until pale and fluffy.
– Stir in the Camp.
– Place one cake on a serving plate, spread half the icing over the surface.
– Top with the remaining cake and spread over the remaining icing.
– Sprinkle over the walnuts to serve.