Ingredients
-
175g soften butter
-
175g caster sugar
-
3 medium eggsbeaten
-
200g self raising flour
-
½ tsp salt
-
1 tsp mixed spice
-
3 tbsp coffee essenceor strong black coffee
-
3 tbsp milk
-
1 tbsp black treacle
-
75g chopped walnutsreserve some for decorating
-
Icing:
-
50g soft butter
-
225g icing sugar
-
1-2 tbsp coffee essenceor strong black coffee
Ingredients
| 175g soften butter | |
| 175g caster sugar | |
| 3 medium eggs | |
| 200g self raising flour | |
| ½ tsp salt | |
| 1 tsp mixed spice | |
| 3 tbsp coffee essence | |
| 3 tbsp milk | |
| 1 tbsp black treacle | |
| 75g chopped walnuts | |
Icing: |
|
| 50g soft butter | |
| 225g icing sugar | |
| 1-2 tbsp coffee essence | |
Steps
|
1
|
Cream the butter and sugar together until light and fluffy. |
|
2
|
Gradually beat in the egg. |
|
3
|
Fold in the dry ingredients. |
|
4
|
Add the coffee, milk, treacle and hazelnuts. Stir well then spoon in to the prepared cake tin. |
|
5
|
Place the cake tin on the anti spark ring on wire shelf and cook on CONVECTION 160ºC + WARM MICROWAVE for 30-40 mins. |
|
6
|
Allow the cake to cool then cut in half. |
|
7
|
Mix all the icing ingredients together until smooth. Sandwich cake together with half the icing then spread the remainder over the top. Decorate with whole hazelnuts. |
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