200gms vegan Butter
400gm self-raising flour
300gm icing sugar
200ml GUD strong black coffee
1/2 cup walnuts roughly chopped & some for topping Willowbrook Orchard
Butter Cream Icing:
200gm vegan butter at room temp
200gm icing sugar
1 Tbsp. of Bushels coffee chicory essence
Preheat the oven 180c.
Cake Mix Method:
Sieve the flour and icing sugar into a bowl mix well then make a well in the centre. Melt the vegan butter then mix in the strong black coffee, pour the wet ingredients into the dry ingredients. Add the walnuts then bring together until a nice smooth batter.
Pour into two 20cm baking sheet lined cake tins and back in fan-forced oven for around 30mins or until stick comes out clean from the centre of the cake.
Once cooked, leave to sit for a few minutes before taking out of tins to cool on a wire rack.
Butter Cream Icing Method:
Put into a mixing bowl all the ingredients and cream till a nice butter cream texture.
To ice the cake, take one cake and put on plate then slice the top off to make a flatter top, take some of the butter cream and smooth with a palette knife over the surface. Then take the second cake and do the same by slicing off the uneven top, place the cut top down onto the butter cream and then with the remainder of the butter cream, ice the top, to finish of decorate with a few roughly chopped walnuts.
Recipe from Elizabeth Marshall.