Recipe Index

Ingredients

• 8oz self-raising flour
• 4 large free-range eggs
• 8oz baking spread, straight from the fridge
• 8oz caster sugar
• 1 tsp baking powder
• 1 tbsp strong coffee granules, dissolved 2 tbsp boiling water
• 1¾oz walnuts, chopped
• 2 tbsp amaretto liqueur or brandy
• 8oz unsalted butter, softened
• 12oz icing sugar
• 2 tbsp strong coffee granules, dissolved 2 tbsp boiling water
• 2 tbsp Amaretto
• 1¾oz flaked almonds
• 1¾oz walnuts pieces or halves
• 3 tbsp icing sugar

Method

1. Heat the oven to 350°F and grease and line the bases of two 8 in sandwich tins.
2. Put the self-raising flour, eggs, baking spread, caster sugar and baking powder in a large bowl, pour in the dissolved coffee, and mix with an electric whisk for about 2 minutes until the batter is light and fluffy, then stir in the chopped walnuts.
3. Divide the batter equally between the tins and level the tops.
4. Bake for 30 to 35 minutes until the sponges are well risen and springing away from the sides of the tins, cool them on a wire rack, and brush the tops of the still-warm cakes with the amaretto liqueur or brandy.
5. For the buttercream, whisk the softened unsalted butter with half the icing sugar in a large bowl, add the second lot of dissolved coffee and the Amaretto, whisk until combined, then add the remaining icing sugar and whisk again until light and airy.
6. Once the cakes are completely cool, peel off the baking paper, sandwich them together with a third of the buttercream, and spread the rest over the top and sides with a palette knife until the cake is completely covered.
7. Put the flaked almonds, walnut pieces and the 3 tablespoons of icing sugar in a small pan and heat them, tossing, until the nuts turn lightly golden and glazed; leave them to cool.
8. Pile the cooled glazed nuts over the top of the iced cake to finish it.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data