Ingredients
- 90g Walnuts
- 3 tablespoons vegetable oil
- 215g Soya margarine
- 175g soft raw sugar
- 1½ tablespoons golden syrup
- 2 large free range eggs
- 215g spelt flour, refined
- 10g baking powder
Filling & Topping
- 165g Soya margarine
- 270g icing sugar
- ½ tsp vanilla essence
- 3 tablespoons espresso coffee (Strong)
- 3 tablespoons espresso coffee
- 12 walnuts to decorate
METHOD
Place the cold shelf on the top set of runners in the roasting oven and grease and line two 8” cake tins
Cream butter and sugar until light and fluffy; add the golden syrup and oil, then the eggs, one at a time. Fold in the flour, baking powder and then the walnuts. Divide the mixture between the prepared tins and bake for 30 minutes. When cool, sandwich together with the creamed Soya and icing sugar and coffee. Decorate with the 12 walnuts. Serve to friends.
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Traditional Mixing Bowl |
Round Cake Tin |
AGA Bake-O-Glide Baking Set |
AGA Cold Shelf |
