What you need
- For the cake:
- 225g butter or reduced fat butter spread suitable for baking
- 225g golden caster sugar
- 4 large eggs, at room temperature
- 55g ground almonds (optional)
- 2tbsp NESCAFÉ GOLD, dissolved in 3tbsp boiling water, then cooled
- 25g chopped walnuts
- 225g self-raising Flour
- For the buttercream:
- 150g reduced fat butter spread, or butter, softened
- 150g golden icing sugar, sifted
- 1tsp coffee liquid from the icing, below
- For the icing:
- 1tbsp NESCAFÈ GOLD dissolved in 1tbsp boiling water
- 150g fondant icing sugar, sieved
- 25g chopped walnuts
- Required equipment:
- 20cm (8in), deep loose-based cake tin
- Allergens in this recipe: Flour, Nuts, Milk, Eggs
Nutrition
Per Portion
Each portion contains:
-
Energy
2126 kJ
508 kcal
25%
-
Fat
27.3g
39%
-
Saturates
5.7g
29%
-
Sugars
19.2g
21%
-
Salt
0.72g
12%
of an adult's Reference Intake*
Energy per 100g: 1822 kJ / 436 kcal
*Reference Intake of an average adult (8400 kJ / 2000 kcal)
