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Member recipe

coffee walnut fudge cake

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Serves 12

a delicious cake that serves 12 preperation time: 30 mins Bake time 25min

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  • 175g stork/ butter
  • 3 medium eggs, beaten
  • 175g self raising flour, sived
  • 55g walnuts, chopped
  • 1 tablespoon coffee essence
  • Icing:
  • 85g stork/ butter
  • 225g icing sugar, sived
  • 1 tablespoon milk
  • 1 tablespoon coffee essence
  • 85g walnuts to decorate


    1. Cream butter and castor sugar together until light and fluffy. add the eggs gradually, beating well between each.
    2. fold in the flour, then add the walnuts and coffee essence.
    3. place in 2cm x 18cm greased and bottom-lined sandwich tins
    4. Bake in the middle of a preheated oven at 180 degrees C for 25-30 mins. turn out and cool on a wire tray. Icing cream the butter and icing sugar until light, add the coffee essence and beat untill well blended, adding a little milk if needed
    5. Sandwich the cakes together with a little icing. spread most of the remainder icing on the dides and the top of the cake.
    6. chop all but 8 of the walnuts and press around the sides of the cake. pipe the remaining icing around the cake using a star nozzle and decorate with reserved walnute

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