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Post by MamIDdau on Mar 15, 2009 20:47:26 GMT
As requested...
line a 7" cake tin with grease proof paper,
preheat oven to gas mark 3, or 335 F.140c
8oz SF flour
pinch of salt
6oz Stork margarine
6 oz of caster sugar
3 eggs
1 tablespoon of coffee essence ( I use Camp coffee)
1 tablespoon of milk
2-4 oz of chopped walnut
Method
Using a electric mixer
Beat margarine a little in the bowl then add the sugar, cream together thoroughly, beating well. Add the eggs one egg at a time beating in thoroughly, adding a little sieved flour with each after the first. Add the coffee essence into the creamed mixture.
Add the milk and then the flour and walnuts.
Put mixture in prepared tin and smooth the top.
bake for 1. 1/2 to 1. 3/4 hours. Test before removing by inserting a metal skewer into the middle, if it comes out clean with no uncooked food clinging to it then it is cooked.
Remove cake from oven and leave to stand for 5mins before you remove the paper, and cool on wire tray.
Filling.
3oz stork margarine beaten a little in a bowl
Sieve 8oz of Icing sugar, add half to the creamed Stork and beat till light and fluffy.
Add 2 dessert spoons of milk and 1 dessert spoon of coffee essence and the other half of the icing sugar and beat till light and creamy.
Cut cake in half when cold and use filling for centre and top. Decorate top with walnut.
It was from a Stork recipe book that my gran had. Hence the references to Stork Margerine all the way thru lol
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Post by Missredhead on Mar 15, 2009 21:26:50 GMT
Thank you April and Aprils Mum xxxx
Will try this soon and let you know how I got on.
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Post by Missredhead on Aug 22, 2009 18:40:10 GMT
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Post by JennyWrenn on Aug 23, 2009 19:29:30 GMT
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But I didnt ice it or put the cream filling in - very lazy cook me 
