225g (8 oz) soft margarine
225g (8 oz) caster sugar
300g (10½ oz) self raising flour
1 tsp baking powder
3 tsp coffee granules in 2 tbsp hot water
115g (4 oz) walnuts, chopped
55g (2 oz) butter, melted
2 tsp coffee granules
2 tbsp hot water
225g (8 oz) icing sugar
A delicious 'cut and come again’ cake for eating with a cup of tea or coffee. You can substitute pecans for the walnuts and it freezes well.
Serves 16 pieces
Place all ingredients for the cake into a basin and beat well together. Pour into the half size AGA roasting tin, lined with Bake-O-Glide.
Slide the tin onto the lowest set of runners in the Roasting Oven and slide the cold plain shelf on the second runners down, so it protects the cake whilst it is cooking. Cook for about 40 minutes until risen and brown.
3 and 4-oven AGA
Slide the tin onto the lowest set of runners in the Baking Oven and cook for about 40 minutes until risen and golden brown. Cool the cake and cover with the icing. To make the icing, melt the butter in a bowl on the AGA. Dissolve the coffee in the hot water and add this with the icing sugar to the butter, beat together well and place on the cake, the icing thickens on cooling. Mark a pattern with a palette knife and decorate with walnut halves. Cut into squares when cool.
Bake at 180°C (350°F), fan oven 160°C, Gas Mark 4 for about 40 minutes until risen and golden.
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