Coffee walnut fudge cake

Ingredients

• 175g (6 oz) Stork spread 
• 175g (6 oz) caster sugar 
• 3 medium eggs, beaten 
• 175g (6 oz) self-raising flour, sieved 
• 55g (2 oz) walnuts, chopped 
• 1 tablespoon coffee essence

Icing

• 85g (3 oz) Stork spread 
• 225g (8 oz) icing sugar, sieved 
• 1 teaspoon milk, if necessary 
• 1 tablespoon coffee essence

Decoration

• 85g (3 oz) walnuts

Method

• Cream Stork and caster sugar together until light and fluffy. Add egg gradually, beating well between each addition.
• Fold in flour, and then add walnuts and coffee essence.
• Place in 2cm x 18cm (7 inch) greased and bottom-lined sandwich tins.
• Bake in middle of preheated oven 180°C, 350°F, Gas 4 for 25–30 minutes. Turn out and cool on wire tray.
• Icing: Cream Stork and icing sugar until light. Add coffee essence and beat until well blended, adding a little milk if needed.
• Sandwich the 2 cakes together with a little of the icing.
• Spread most of the remainder on the sides and top of the cake.
• Chop all but 8 of the walnuts and press around the sides of the cake.
• Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.

Recipe provided by Stork. For further baking tips and recipe ideas please visit www.bakewithstork.co.uk