SPONGE MIX
Wheat Flour, Sugar, Raising Agents: Sodium Bicarbonate, Sodium, Aluminium Phosphate; Dextrose, Vegetable Oil, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E471, E472b, E477; Stabilisers: E450i, E450iii, E466; Flavouring.

CONTAINS: WHEAT, GLUTEN, MILK.

Coffee and Walnut Cake

You will need:

• 1 pack of Greens Plain Sponge Mix
• Small packet of Walnuts, halved or chopped
• 3 dessertspoons instant coffee
• 100g icing sugar, sieved
• 25g butter
• 1 medium egg
• water

Serves 6 to 8

How to Make:

1. Pre-heat oven to 200°C (170°C for a fan oven). 400°F. Gas Mark 6.
2. Grease and line with greaseproof paper, a 7inch square baking tin.
3. Finely chop 15gm walnuts, if not already using chopped walnuts.
4. Dissolve 2 dessert spoons of instant coffee in 2 - 3 dessertspoons of boiling water
5. Prepare the Sponge Mix as per instructions, and blend in the dissolved coffee and the 15gm chopped walnuts.
6. Place into the prepared baking tin and cook for 18 - 20 minutes until the cake has risen and firm to the touch.
7. Remove from the oven and leave to cool.
8. Remove from the tin and carefully remove the greaseproof paper.
9. Dissolve the remaining coffee in 1-2 dessertspoons of boiling water and leave to cool slightly.
10. Carefully whisk together the sieved icing sugar, the softened butter and the dissolved coffee until soft and fluffy.
11. Spread over the top of the cake and decorate with the remaining walnuts.
12. Cut cake into pieces and serve.

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