Golden syrup, walnut and coffee cake (pictured on p50)
50 MINUTES + COOLING | SERVES 8-10 | EASY
unsalted butter 250g, softened, plus extra for the tin
instant coffee 2 tbsp
golden syrup 250g
eggs 4 walnuts 100g, finely chopped
self-raising flour 225g
ground almonds 50g
baking powder 1 tsp ICING
instant coffee 1 tbsp
unsalted butter 70g, softened
icing sugar 150g
double cream 300ml
1 Heat the oven to 180C/fan 160C/gas 4. Butter and line two 20cm round cake tins. Mix the coffee with 1 tbsp of just-boiled water in a small bowl and leave to cool slightly. In a large bowl, beat together the butter and golden syrup until well combined and fluffy. Add the eggs, one at a time, mixing well between each addition, then pour in the coffee mixture and add 50g of the walnuts. Fold in the flour, almonds and baking powder. Spoon equal amounts into the prepared tins and bake for 20-25 minutes or until a skewer inserted into the middles comes out clean. Set aside to cool completely in the tins.
This story is from the February 2022 edition of Olive.
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This story is from the February 2022 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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