Arlene’s Coffee Cake

 Arlene’s Coffee Cake 

For the coffee cake

• 225g/8oz margarine (I use Stork) plus extra for greasing the tins
• 225g/8oz caster sugar
• 4 medium free-range eggs (room temperature)
• 3 tbsp coffee essence (I use Camp)
• 225g/8oz self raising flour

For the coffee buttercream

• 75g/3oz margarine (Stork)
• 175g/6oz icing sugar
• 2 tbs coffee essence (Camp)
• 1 tbsp milk

1. For the coffee cake, preheat the oven to 180C, Fan 160 C, Gas 4. Grease and line 2×7 inch cake tins.
2. Place the margarine and sugar in a large bowl and beat with a hand held beater for approx. 5 minutes until pale in colour and light and fluffy.
3. Add the eggs one at a time, beating well between each egg. Sieve in ¼ of the flour and very gently fold in with a large spoon or spatula. Repeat until all the flour is incorporated. Fold in the coffee essence until evenly distributed.
4. Pour into the prepared cake tins and level off with a palette knife.
5. Bake for 20-25 minutes, or until golden-brown and risen. A skewer should come out clean.
6. Remove from the tin and allow tocool on a cooling rack.
7. For the coffee buttercream, place the margarine in a bowl and mix with a hand-held electric mixer. Add the sifted icing sugar, coffee essence and milk and beat together for about 2 minutes until it is fluffy and lightens in colour.
8. Spread thalf he buttercream over one cake and place the other cake on top. Spread the remaining buttercream over the top and decorate with walnuts.