Acorn, Coffee, Walnut Cake

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.

 How to make acorn flour here. Or follow a much more clearly laid our recipe here: https://charlotteslivelykitchen.com/coffee-buttercream/ although, I halved (ish) the recipe.

Katie X