30 minutes to prepare and
3o mins to 1 hour minutes to cook
A delicious cake for all to enjoy
175g/6oz butter 175g/6oz golden caster sugar 3 large eggs 175g/6oz flour 1 tsp baking powder 2 tsp instant coffee granules 65g/3 oz pistachio peices
The topping and filling ingredients
125 butter 200g cream cheese 400g icing sugar half a tsp of vanilla extract
1 pre heat oven to 180C/350F/gas mark 4. 2 Line the base of 2 x 20cm/8ins loose bottom tins with baking parchment. 3 Beat butter and sugar until light, pale and fluffy, best to do with electric mixer. 4 Crack eggs into bowl & break up with fork, add a little at a time to butter & sugar, beat well. 5 Combine the flour and Baking powder & gently mix into butter and sugar, by hand or slow mixer. 6 dissolve coffee into tbsp of boiling water, stir into mixture. 7 chop the nuts and fold them in gently. 8 Divide the mix between the 2 tins, smooth tops and bake for 20/25 mins. 9 When cooked test with skewer before removing from oven, if skewer is dry, remove from oven' Transfer to wire rack, when cooled straighten bottom tier by slicing top off bottom tier.
Topping & Filling
10 Beat the butter and cream cheese until combined, use an electric mixer, add vanilla extract and sift in half the the icing sugar, beat until combined, add the rest of the icing sugar and beat until well combined, spread half the cream on one cake and combine both halves together, you can then spread the rest over the top, or as I did top and sides.
Use cream cheese as I did or butter-cream, suit to your taste. You can use any nuts, Walnuts etc..