This recipe come from Storks cookery book 'The Art of Home cooking' and is based on a madeira cake. The obvious variation being to add in coffee and walnuts to the basic mixture
I made it as a loaf cake as I find it easier to cut up and portion that way. I was taking it into work and it's easier to cut the cake up before I go then try and let my colleagues do it. It could also be made in a 6inch or 7inch cake tin.
To flavour the cake you could use flavouring, extract or essence but I used instant coffee dissolved into a couple of tablespoons of hot water. Leave it to cool and you should have enough for the cake and the glace icing.
For decoration I was going to use whole walnuts arranged in a pretty pattern. This would work well on a round cake, but as mine was a loaf I chopped up the walnuts and sprinkled them over the glacé icing before it set.
The recipe
Ingredients
3 eggs
6oz margarine
6oz sugar
8oz self raising flour or 8oz plain flour with 1 & 1/2 teaspoons of baking powder
Coffee flavouring
2 tablespoons milk
3oz chopped walnuts
Method
Line a loaf tin or well grease it with a little margarine
Cream the margarine with the sugar until light and fluffy
Mix in the flavouring
Add in the eggs one at a time, adding in a bit of flour if necessary
Stir in the reminder of the flour, the milk and walnuts
Bake at 170oc for approximately 40mins but keep checking
It is cooked once a toothpick comes out clean
Leave to cool in the tin
Decoration
You can leave it as it is or spread buttercream or glacé icing over the top. Sprinkle over chopped walnuts or decorate with walnut halves arranged in a pretty pattern. It really is up to you!
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