225g/8oz Odlums Self Raising Flour
175g6oz Softened Butter
175g/6oz Shamrock Light Muscovado Sugar
1 level teaspoon of Odlums Baking Powder
3 large Eggs
2 tablespoons Water
2 tablespoons Irel Coffee
100g packet of Shamrock Walnuts
For the Icing
75g/3oz Softened Butter
225g/8oz Sifted Icing Sugar
2 Teaspoons Milk
2 Teaspoons Irel Coffee
Pre-heat the oven to 180°C/350°F/Gas 4. Grease a 30 x 23cm (12 x 9 in) baking tray or roasting tin then line the base with baking parchment.
Measure all the cake ingredients into a large bowl and beat until well blended. Turn the mixture into the prepared tin and level the top.
Bake in the pre-heated oven for about 35 – 40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
To make the icing, beat together the butter with the icing sugar, milk and Irel Coffee. Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into 21 pieces.
Tip: If you like, you can use instant coffee granules instead of Irel Coffee. Mix 2 teaspoons with 2 tablespoons of water