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Coffee & walnut cake
100g/4oz butter, softened
300g/11oz caster sugar
2 eggs, lightly beaten
200g/7oz flour, sifted with
1 tablespoon baking powder
150ml/5fl oz strong
200g/7oz shelled walnuts,
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in
square cake tin.
• Cream the butter and sugar together in a large mixing bowl until light
and fluffy, then beat in the eggs. Add the flour alternately with the coffee
until the mixture is soft and smooth. Add the nuts and mix well.
• Pour the mixture into the prepared cake tin, and bake in the oven for
1 hour. Leave to cool in the tin for 10 minutes, then turn out onto a wire
rack to cool completely. Serve with after-dinner coffee.
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