Coffee and walnut go together very harmoniously, so you can't go far wrong when these two flavours are combined in a cake. 2 layers of light coffee sponge are studded with plenty of walnuts, then sandwiched and topped with coffee buttercream, to make the perfect cake for a low-key afternoon tea, or indeed the centrepiece for a celebratory occasion.
Gluten-free self-raising flour blend (rice, potato, tapioca, maize, buckwheat; mono-calcium phosphate, sodium bicarbonate, xanthan gum), vegetable margarine (vegetable oils (sunflower, palm, linseed), water, salt, natural flavouring, vitamins E, A and D, colour (carotenes), vitamin B12), caster sugar, free-range whole eggs, walnuts, Fairtrade coffee, coffee extract, gluten-free baking powder (raising agents sodium dihydrogen diphosphate and sodium hydrogen carbonate, rice flour), salt.
Salted butter (milk), icing sugar, Fairtrade coffee, coffee extract.
The cake was brilliant and went down very well