Use 3D or 4D Hotair. MUM Mixer
Cooking time 30 minutes
Serves 8 people
For the cake
225g butter, softened, plus extra for greasing
225g caster sugar
4 eggs, beaten
Pinch of salt
225g self-raising flour
3 tbsp extra strong coffee
50g walnuts, roughly chopped
For the icing
300g icing sugar
2 tbsp cold extra strong coffee
8 walnut halves.
3D or 4D Hotair at 160°C. MUM Mixer.
1. Grease and line with parchment paper 2 x 20cm sandwich tins.
2. Beat the butter and sugar in the bowl of the MUM mixer with the stirrer attached. Beat until light and fluffy then begin to incorporate the beaten eggs a little at a time. If the mixture starts to curdle, add a tablespoon of the flour and keep on mixing.
3. Once all the eggs are added, sift in the flour and salt. Mix these in with the coffee and walnuts on the lowest speed.
4. Spread carefully into the cake tins and cook for 20-25 minutes until golden and a skewer inserted into the cake comes out clean.
5. Remove the cakes from the oven and leave to cool for 5 minutes, before turning out onto wire racks to cool completely.
6. To make the icing. Beat the butter until soft. Add the icing sugar and coffee and beat until light.
7. Use half the icing to sandwich together the sponges. Then use the remaining icing to cover the top of the cake. Arrange the walnut halves on top.
Note: This cake can be baked using the Bosch Assist function (in the Series 8 ovens). It can also be baked using Hotair Eco. For correct shelf levels and more information please see your instruction manual.