350g (12 oz) soft margarine
350g (12 oz) caster sugar
450g (1 lb) self-raising flour
1½ tsp baking powder
4 tsp coffee granules in 2 tbsp hot water
175g (6 oz) walnuts, chopped
For the Icing:
115g (4 oz) butter, melted
3 tsp coffee granules
2 tbsp hot water
350g (12 oz) icing sugar
Cuts into 16, 24 or 36 squares.
Place all ingredients for the cake into a basin and beat well together. Pour into the Rayburn meat tin, lined with Bake-O-Glide.
MAIN OVEN 180°C (350°F), GAS MARK 4
Slide the tin onto the middle set of runners and bake for about 40 minutes, or until the cake is risen and golden.
Remove the tin from the oven and cool on a wire rack. When the cake is cool cover with the icing. To make the icing, melt the butter in a bowl on the top plate of the Rayburn (use a little cork mat to protect the enamel). Dissolve the coffee in the hot water and add this with the icing sugar to the butter, beat together well and place on the cake - the icing thickens on cooling. Mark a pattern with a palette knife and decorate with walnut halves. Cut into squares when cool.