Wholemeal Coffee Cake

– New recipe

Ingredients

4 oz (110g) plain wholemeal flour
21/2 level teaspoons baking powder
4oz (110g) soft tub margarine
4oz (110g) soft brown sugar
2 large eggs
2 level teaspoons instant coffee
milk

For the filling and topping:

1/4 pint (150ml) double cream
1 level tablespoon caster sugar
2 level teaspoons instant coffee
2oz (50g) chopped walnuts

Pre-heat the oven to gas mark 3, 325F (170C).

 

First line the bases of two well-greased 7 inch (18 cm) sandwich tins (at least 1 inch (2.5 cm) deep with circles of greaseproof or silicone paper and lightly grease that too.

Then combine the first amount of instant coffee with 1 dessertspoon hot water, place it along with all the cake ingredients in a large bowl and beat with an electric hand whisk until the mixture is thoroughly blended (about one minute). Then you should have a good dropping consistency. If not, add about 1 dessertspoon of milk. Now divide the mixture and spread it evenly in the two tins, and bake on the centre shelf of the oven for about 30 minutes or until springy. After 30 seconds, loosen the sponges with a palette knife all round then turn them out on to a cooling tray. When they're cool, combine the topping and filling ingredients together, mixing the instant coffee with 1 dessertspoon hot water and using half the walnuts. Then sandwich the sponges together with half the filling and spread the rest over the top, sprinkled with the rest of the walnuts. Store, covered, in the lowest part of the fridge - that's if there's any left!

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