Desserts &
Baking guidelines
230
Dish: 18 cm (7") round cake tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in lower position
175g (6oz) soft margarine
175g (6oz) caster sugar
3 eggs, beaten
200g (7oz) self raising flour
3ml (1/2 tsp) salt
5ml (1tsp) mixed spice
45 ml (3tbsp) Camp coffee essence
45 ml (3tbsp) milk
15ml (1tsp) black treacle
75g (3oz) chopped walnuts
Icing:
50g (2oz) soft margarine
225g (8oz) icing sugar
15 ml (11/2 tbsp) Camp coffee essence
15 ml (1tbsp) water
Cream margarine and sugar until light and fluffy. Gradually beat in the eggs. Fold in the
dry ingredients. Add coffee essence, milk, treacle and walnuts. Stir well. Spoon into tin.
Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVE for
25-30 mins. Cool. Cut in half. Beat all icing ingredients together until smooth. Sandwich
cake together with half the icing and spread the remainder over the top. Decorate with
whole walnuts.
Cooking method
Ingredients
Coffee and Walnut Cake
