Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 175 g butter (at room temperature) , plus extra for greasing
- 75 g walnuts , plus extra to garnish
- 175 g Chelsea White Sugar
- 3 large free-range eggs
- 150 g self-raising flour
- ½ teaspoon baking powder
- 50 ml cold coffee
COFFEE FILLING
- 65 g unsalted
- 125 g Chelsea Icing Sugar
- 40 ml strong coffee
Coffee Icing
- 100 g Chelsea Icing Sugar
- 20 ml strong coffee
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
13
What did you think of this recipe?
Margaret
Definitely not enough batter for 2 cakes, made one very flat cake. Also seems very eggy.
2
Madie
Made this for my Mums birthday, it's SO ugly!! You have to double it because it barley filled one 20cm tin! Definitely do not recommend
1
beryl harrison
This is the third time , I have made this cake & delicious every time . I do add an extra egg , if they are not really what I consider large , IT KEEPS NICE &MOIST if you can hide it from the family .
5
Method
Preheat the oven to 180ºC. Grease and line the bases of 2 round 20cm cake tins.
In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
13
What did you think of this recipe?
Margaret
Definitely not enough batter for 2 cakes, made one very flat cake. Also seems very eggy.
2
Madie
Made this for my Mums birthday, it's SO ugly!! You have to double it because it barley filled one 20cm tin! Definitely do not recommend
1
beryl harrison
This is the third time , I have made this cake & delicious every time . I do add an extra egg , if they are not really what I consider large , IT KEEPS NICE &MOIST if you can hide it from the family .
5
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CREAM CHEESE FROSTING
- 125g cream cheese, softened
- 2 teaspoons finely grated lemon rind
- 1 ½ cups Chelsea Icing Sugar
- Walnuts, to decorate
ingredients
- ½ cup margarine or softened butter
- 1 cup Chelsea Soft Brown Sugar
- 2 extra large eggs
- 2 tbs Chelsea Golden Syrup
- 2 cups self-raising flour
- 1 tbs ground ginger ¾ cup milk
Icing
- 250g Chelsea Vanilla Icing Sugar
- 150g butter, softened
- 3 tsp water
- 1 tbs instant coffee
- 2 tbs walnuts, chopped
learn about baking
How to Choose SugarFor Baking?
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