Coffee Walnut Cake

Ingredients

100g Soft butter
100g Soft light brown sugar
100g Cotswold self-raising flour
2 whole eggs
4g Instant coffee mixed with 3 tbsp of milk
2g salt
75g walnut halves

Method

Whip the sugar and butter to light and fluffy, making sure there are no sugar crystals left.
Add one egg at a time, and whip until combined. ( if it looks split just add 1 tbsp of flour)
Fold in your flour, be careful not to over mix the batter.
Add your coffee and walnut halves and mix until combined.
Preheat your oven to 170 degrees
Place your cake batter into a greased and floured baking tin.
Bake the cake for 15-20 minutes or until a skewer comes out clean.
Let the cake cool down fully until icing it.

Coffee Icing

Ingredients

120g icing sugar
10g cold espresso

Method

Mix both ingredients together until smooth, drizzle on the cake or cover it completely, decorate with some roasted walnuts and serve.

Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.