I had walnuts from Lidl and some sultanas, and of course coffee. So I made some yummy jam and apple bakewells with pastry I had in the fridge, and filled half with stewed apple and half with some fresh strawberry and blueberry compote - kinda like jam but not as set or as sweet.
Then I took the remaining batter and added another 2oz/50g self-raising flour and 4 tablespoons milk, and 2oz/50g each of chopped walnuts and sultanas, along with 4 tablespoons strong coffee (I made some in this nice cafetiére (which I got free with Bewley's coffee a few weeks ago along with a nice coffee book - as opposed to a coffee table book!).
I put the lot into a parchment liner in a 2lb loaf tin and dotted the top with walnuts - and into the oven for 45 minutes or so. End result - a nice nutty cake that's not too sweet, perfect with coffee or tea for elevenses.
I brought it into work for the tea-break and it went down a treat - I have recently moved office into the hospital in Dungarvan, so I have company now, with my other public health nurse colleagues and the office staff.
I hope you enjoy this - I'll summarise the recipe here. Bung everything in and mix well, and it's a doddle to make, so enjoy it.
Coffee Walnut and Sultana Madeira Cake
- 6oz/175g Self-raising flour
- 4oz/115g Butter - soft
- 4oz/115g Vanilla sugar (or sugar with added vanilla essence)
- 2 eggs
- 4 Tablespoons milk
- 4 Tablespoons strong coffee (instant or filter/cafetiere/percolator)
- 2oz/50g chopped walnuts
- 2oz/50g Sultanas
- Whole walnuts to decorate
- Put everything in a bowl and mix well - until stiff dropping consistency.
- Put in lined loaf tin (greaseproof liner or paper).
- Bake in preheated oven at 180 degrees Centigrade for 45 minutes until a skewer/knitting needle comes out dry when stuck into the cake.
Enjoy and tell your friends to give it a go!
Oh - I have to tell you that the strawberry bonanza is finally over and we have a number of delicious pots of jam to last the next few months - maybe into the autumn and some of the winter.
It looks like this year we'll have a bumper crop of apples which is terrific after last year's disastrous non-harvest - we're having a lovely summer and are afraid to jinx it by taking it too much for granted. Hope it lasts through July and August, and beyond.