Gillian's Larder

Herbs and spices
from the Cornish cooking shop.
Buy just the amount you need




Coffee and walnut cake

Itís easy, itís delicious, and everyone loves it: a light, fluffy coffee-rich sponge cake. Add some walnuts and itís a treat for the best Mum in the world.

  • For the cake:
  • 170g/6oz soft margarine
  • 170g/6oz caster sugar
  • 3 tablespoonsful golden syrup
  • 85g/3oz chopped walnuts
  • 3 teaspoons coffee and chicory essence
  • 3 eggs
  • For the icing:
  • 70g/2Ĺoz soft margarine
  • 140g/5oz icing sugar
  • 3 teaspoons coffee and chicory essence
  • A handful of Californian walnut halves

Turn on the oven to heat to 190įC/375įF. Butter two 7in sponge tins.

Cream the caster sugar and the margarine. Beat in the eggs. Fold in the flour, the chopped walnuts and the coffee essence. Put the mixture into the cake tins and bake in the oven for 20-25 minutes.

Cream the margarine and the icing sugar. Beat in the coffee essence.

When the cakes are done, turn them onto a rack to cool. Spread the icing on top of both when they are cold, and stack them together. Decorate the top with the walnut halves, and carry the finished cake to the tea table. Enjoy Mumís delighted smile!

Display the easy-print version

How to save or print a recipe

If you like this recipe, please keep it and use it!

Click "Display the easy-print version" at the bottom of the recipe on this page. When the printable version appears, left-click your browser header and you will be offered options to save the recipe or to print it.

I'd love to hear how you get on! You can email me at: gillian@

Good luck!