Malawian Coffee and Nut Cake
Serves: 10
Preparation: 30 minutes
Cooking Time: 35-45 minutes
A moist and nutty sponge which puts a Malawian twist on the traditional coffee & walnut cake. Perfect with an afternoon cup of coffee. All ingredients can be purchased from your Central Co-op store.
Did you know?
Revolver and Liberation products form part of Our Malawi Partnership. A portion from the sales of these items goes towards supporting global communities. Find out more: https://malawi.centralengland.coop/
Ingredients
- 225g unsalted butter
- 225g Co-operative Fairtrade caster sugar
- 2 Revolver coffee bags
- 4 free range eggs
- 225g Co-operative self-raising flour
- 90g of Liberation mixed nuts (75g for the mixture, 15g for decoration)
- Betty Crocker cream cheese icing
Method
- Pre heat the oven to 180C/160F/gas 4.
- In a mixing bowl, cream together the butter and sugar until pale and fluffy. Make the coffee by adding 2 Revolver coffee bags to 60ml of boiling water. Add the coffee mix to the butter and sugar and whisk until smooth.
- Now, add in the eggs one by one, and whisk until creamy with no lumps.
- Sift in the flour, and fold through the rest of the mix.
- Sprinkle in the 75g of Liberation mixed nuts and combine with the rest of the mix. Grease a large cake tin and pour in the mix. Bake in the oven for 35-45 minutes until golden on top, and a skewer can be inserted into the centre coming out clean.
- Allow to cool and spread the icing over the whole cake. Place the remaining nuts on top and serve.
