200 grams softened unsalted butter
1/2 c soft brown sugar
1tbsp golden syrup
4 eggs
1/2 cup of ground acorn flour
1 cup chopped walnuts
1 cup almond flour
1/2 c white flour
pinch of salt
Butter coffee icing- an old fashioned hand beater is great.
150 g softened butter
1 cup of icing sugar- beat together until light & fluffy
Beat in
1+ tbsp coffee, chicory essence
1/2 tsp vanilla essence
In one bowl mix the acorn & almond flours, add the chopped walnuts.
Cut up a cupful of dried figs & squeeze over them the juice of an orange.To make the cake- cream the 200 gms of softened butter & beat together with the 1/2 c of soft brown sugar. Beat in the tbsp of golden syrup & then each of the 4 eggs. Gently fold in the pinch of salt, vanilla essence & the figs (tip of the orange juice) & flours as above plus the 1/2c of white flour.
Pour the batter in to a well greased & floured cake tin.
Bake at 160c for about 40 minutes.
ice with the above icing when cold.
Katie X
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