Beautiful Coffee and Walnut Cake`


225g/8oz Odlums Self Raising Flour

175g/6oz Margarine (at room temperature)

175g/6oz Caster Sugar

3 Eggs

1 teaspoon Goodall’s Coffee Essence

2 tablespoons Camp Coffee or

3 tablespoons Instant Coffee dissolved in 1 tablespoon

of  boiling water, then, cooled.


225g/8oz Icing Sugar (sieved)

75g/3oz Butter or Margarine (at room temperature)

1 tablespoon Camp Coffee or

1 tablespoon Instant Coffee dissolved in 1 teaspoon of boiling water, then, cooled.

1 tablespoon milk

 For Decoration

Shamrock Walnuts


  1. Grease and base line 2 x 18cm/7” sandwich tins.
  2. Pre-heat oven to 180°C/350°F/Gas 4.
  3. Place all the ingredients for the cake: flour, margarine, sugar, eggs and coffee into a mixing bowl.
  4. Beat all ingredients together until mixture is smooth.
  5. Transfer to the prepared tins and bake for about 25 to 30 minutes.
  6. Cake is baked when top is gently pressed and it springs back.
  7. Remove from tin and cool on a wire tray.

 To make icing /filling: Beat all ingredients together until smooth. Sandwich the two cakes with half the filling spread the remaining icing on the top of the cake. Decorate with the walnuts.