I’m still enjoying making the old recipes from my Nan’s McAlpins cookbook. The recipes are pretty basic, and they stick to tried and true flavours and techniques. When I saw this recipe, I thought it was a winner before I had even tasted it! It goes without saying that a coffee and a piece of cake go together – so why not combine the two? The addition of chocolate icing literally tops off the flavour of the cake, and I love the walnuts too. Before I started making the recipes from this book, I’d never used coffee essence before in my baking. Whilst it did give this cake a good flavour, next time I think I will substitute the essence for an espresso shot… or maybe two!
6oz Wholemeal self raising flour
pinch of salt
4oz caster sugar
4 tablespoons milk
1 dessert spoon coffee essence
walnuts to decorate
* Sift flour & salt
* Cream butter and sugar, beat in eggs gradually
* Mix in sifted ingredients alternatively with milk and coffee essence
* Pour into a greased and lined 20cm tin and bake in a moderate oven (180 degrees) for 20 – 25 minutes.
* When cake has cooled, top with a simple chocolate icing and decorate with walnuts if you wish.