If you like a bit of cake, you will find this one very hard to resist! Light and fluffy with a creamy butter icing filling. 😋
2 loose bottomed 20cm sandwich tins. Lightly grease the tins and line the bases with non stick baking parchment.
Pre-heat oven to 160c
225g Margarine at room temperature
225g Caster Sugar
225g Self Raising Flour
1 Teaspoon Baking Powder
1 1/2 tbsp Instant Coffee mixed with 1 tbsp Hot Water
80g Walnuts Chopped and a few for decoration.
75g Butter Softened
250g Icing Sugar
1 1/2 tsp Instant Coffee dissolved in 1 1/2 tbsp Hot Water
Measure all the ingredients for the cake into a mixing bowl, beat until thoroughly blended. It should look nice and fluffy. You can use a wooden spoon for this but I would recommend an electric mixer.
Divide the mixture between the prepared tins – ensure you level the surface.
Bake for 30-35 mins. The sides should be coming away slightly and the top spring back when lightly pressed.
Allow to cool for 5 mins, then run a knife around the edge to loosen and turn them out onto a wire rack.
Peel off the paper and leave to cool.
For the butter cream icing put the butter, icing sugar and dissolved coffee into a bowl and mix well until nice and creamy and evenly blended.
Pick the best cake for the top. Spread the bottom layer with half the butter icing.
Place the second cake on top and spread with the remaining butter cream icing.
Ensure it is spread neatly and decorate the top with some walnuts.
Perfect for afternoon tea or a cheeky treat!