Cook Time: 35 - 40 Minutes
What you need
- 225g/8oz Odlums Self Raising Flour
- 175g/6oz Butter, softened
- 175g/6oz Shamrock Light Muscovado Sugar
- 1 level teaspoon Odlums Baking Powder
- 3 large Eggs
- 2 tablespoons Water
- 2 tablespoons Irel or Camp Coffee Essence
- 80g packet Shamrock Chopped Walnuts
For the Icing
- 75g/3oz Butter, softened
- 225g/8oz Icing Sugar, sifted
- 2 teaspoons Milk
- 2 teaspoons Irel or Camp Coffee Essence
To Decorate
- Shamrock Walnut Halves
Recipe Steps
- Preheat the oven to 180°C/350°F/Gas 4. Grease a 30cm x 23cm (12in x 9in) 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 preheated 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 coffee essence. Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into 21 pieces.
Note:
Instant coffee granules can be used instead of Irel or Camp Coffee Essence. Simply mix 2 teaspoons instant coffee granules with 2 tablespoons of water.
