Margaret has worked in the Coach House restaurant for 20 years, baking cakes and preparing home made meals. One of her specialties available throughout February is Walnut Cake.
Margaret says the secret to her delicious receipt, is the toffee & coffee butter icing topping.
‘Its so simple to make, quick and easy, whisk all the ingredients together, then pour out into a tin and cook in a medium hot oven, 180 for an hour’
Apart from Walnut Cake, Margaret also makes Fruit Cake, Scones and most recently lots of warming soups.
- 175g/6oz Margarine
- 175g/ 6oz Caster Sugar
- 3 Large Eggs, Beaten
- 225g/ 8oz Plain Flour
- 1 ½ teaspoons baking powder
- 75g/ 3 oz Walnuts – chopped
- 2 – 3 tablespoons milk
- Four the icing,
- 40g/ 1 ½ oz butter
- 1 table spoon milk
- 1 tablespoon coffee
- Melt this together bain-marie and add:
- 225g/ 8oz unrefined icing sugar
- Extra walnut pieces