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Wholewheat Coffee cake
Ingredients
- 100g wholewheat flour
- 2 tsp baking powder
- 100g soft margarine
- 100g soft brown sugar
- 2 eggs
- 50 ml coffee essence
- 125ml double cream whipped
- 2 tsp instant coffee
mixed with 1 tbsp hot water
- 50g chopped walnuts
Method
1. Grease 2 x 15cm sandwich tins and line the bases with a round of greaseproof paper.
2. Prepare the cake by mixing all together flour, baking powder, margarine, brown sugar, eggs, and coffee essence. Stir to blend, then beat well for about 2 minutes.
3. Divide the mixture equally between the two tins.
4. Bake for 25-30 minutes at 160°C/325°F/Gas Mark 3.
5. Prepare the filling and topping by combining together the whipped double cream, instant coffee and hot water mix, walnuts. Sandwich the sponges together with half the filling ingredients using half the walnuts.
6. Spread the remaining mixture on the top, sprinkle with remaining walnuts.
7. Store in the lowest part of the refrigerator.
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