Recipe Ingredients
175g/6oz - Odlums Self Raising Flour
175g/6oz - Margarine (at room temperature)
175g/6oz - Caster Sugar
3 Eggs
2 tablespoons - Irel Coffee or
3 tablespoons - Instant Coffee dissolved in 1 tablespoon of boiling water, then, cooled.
Icing/filling:
225g/8oz - Icing Sugar (sieved)
75g/3oz - Butter or tubbed Margarine (at room temperature)
1 tablespoon - Irel Coffee or
1 tablespoon - Instant Coffee dissolved in 1 teaspoon of boiling water, then, cooled.
1 tablespoon - milk
For Decoration:
Shamrock Walnuts
Recipe Method
1. Grease and base line 2 x 18cm/7" sandwich tins.
2. Pre-heat oven to 180°C/350°F/Gas 4.
3. Place all the ingredients for the cake: flour, margarine, sugar, eggs and coffee into a mixing bowl.
4. Beat all ingredients together until mixture is smooth.
5. Transfer to the prepared tins and bake for about 25 to 30 minutes.
6. Cake is baked when top is gently pressed and it springs back.
7. Remove from tin and cool on a wire tray.
To make icing /filling: Beat all ingredients together until smooth. Sandwich the two cakes with half the filling spread the remaining icing on the top of the cake. Decorate with the walnuts