Redfyre Cookers This page features recipes suitable for cooking on a Redfyre Range cooker

Coffee & Walnut Sponge

• 
• Ingredients
• Cake
• • 175g (6oz) butter or margarine, softened
  • 175g (6oz) caster sugar
  • 3 eggs, beaten
  • 175g (6oz) self raising flour
  • 1 tsp baking powder
  • 2 tsps instant coffee powder, mixed with 1 tbsp boiling water
  • 50g (2oz) walnuts, chopped
• Fudge Icing
• • 125g (4oz) butter
  • 3 tbsp milk
  • 450g (1lb) icing sugar
  • 2 tbsp instant coffee powder, mixed with 1 tbsp boiling water
• To Decorate
• • 50g (2oz) walnuts, chopped

Method

Central Heating & Freestanding Models: set the oven thermostat to 180°C

1. Grease and line two 20cm (8") cake tins
2. Cream the butter and sugar together until light and fluffy, fold in the beaten eggs and stir in the sifted flour and baking powder
3. Stir in the coffee flavouring and chopped nuts
4. Divide the mixture between the two tins and smooth over with a knife
5. Place one tin in front of the other on the same shelf and bake for 20-25 minutes as set out below
6. Turn out onto a cooling rack and allow to cool completely

To Make the Fudge Icing

1. Put the butter, milk, icing sugar and coffee into a bowl over a pan of boiling water and stir until the mixture is thick
2. remove from the heat and allow to cool until thick enough to spread
3. Sandwich the cakes together with half the icing
4. Spread the remainder over the top and decorate with the chopped walnuts and serve

Central Heating & Freestanding Models: On shelf position 3 of the top oven

Classic & 2 Oven Models: Place the solid shelfon shelf position 2 and bake on the grid shelf on position 3 of the roasting oven

Universal & 4 Oven Models: As above or towards the top of the baking oven and add 5-10 minutes to the cooking time