Candlebridge Bakery Original Coffee Cream Walnut Fudge Squares
Over a year ago
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Ingredients
- 8oz Self Raising Flour
- 2 Teaspoons Baking Powder
- 4 Teaspoons Nescafe Instant Coffee
- 4 Tablespoons Warm Milk
- 1 Tablespoon Corn Oil
- 1 Tablespoon Natural Vanilla Essence
- 3oz Soft Butter
- 1oz Castor Sugar
- 2oz Light Muscavado Sugar
- 2 Large Farmhouse Eggs (Room Temp.)
- 2oz Chopped Walnuts
- 3oz Soft Butter
- 4oz Icing Sugar (Confectioners)
- 2 Tablespoons Light Muscavado Sugar
- 3 Teaspoons Nescafe Instant Coffee
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Liquid Glucose
- 1 Capful Food Glycerine
- 4 Tablespoons Fresh Boiling Water
- 1 Tablespoon Cold Milk
- 3oz Halved Walnuts to decorate
Accompaniment
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Description
dedicating this recipe to my mother, Lady Candlebridge who was a wonderful baker and every Sunday she'd bake either a sponge cake or coffee walnut. This is my tribute to her...
Method
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1
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THE COFFEE WALNUT SQUARES
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2
Buttergrease a small new roasting tin about 12" x 2" x 8" and preheat your oven to 180oC
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3
In your electric mixer, cream the castor sugar, muscavado sugar, natural vanilla essence, butter and corn oil together
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4
In a separate bowl, sieve the self raising flour and baking powder together and mix it well.
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5
Heat the milk to a warm temperature and add the coffee and mix until the coffee has dissolved.
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6
Beat the two eggs gently.
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7
Add the milk and the eggs to the sugary mix.
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8
Add the chopped walnuts.
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9
Fold in the flour one tablespoon at a time.
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10
Spoon the mixture your roasting tin and spread it out into each corner.
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11
Bake on the middle shelf of the oven for 12 minutes and perform the skewer test
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12
Now, leave it to cool in the tray!
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COFFEE & CINNAMON FUDGE ICING
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13
In your electric mixer, cream the soft butter, cinnamon, icing sugar and muscavado sugar together.
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14
In a separate little jug, place the milk, boiling water and instant coffee and mix until the coffee has dissolved.
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15
Now, add the glycerine & liquid glucose and using a fork, mix well together.
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16
Add to the icing sugar, tablespoon of the liquid at a time.
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17
Pour the fudge icing over your coffee & walnut cake and begin to decorate with walnut halves, let it set
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18
Slice into slices or squares!
** Original Recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen Ireland, 12 October 2010 **
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Disclaimer: The Bakery accepts no responsibility for people's immediate addiction & sheer indulgences of these superb cakes! **
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