Recipe Credit: Umme Aa’ishah
- 8 oz salted butter (preferably left at room temperature overnight / few hours)
- 8 oz light brown sugar
- 4 medium / large eggs (preferably left at room temperature overnight / few hours)
- 1 1/2 tbsps coffee
- 1/4 cup boiling water
- 8 oz self raising flour
- 1 tsp baking powder
- 85 g walnuts (finely / roughly chopped according to preference – optional)
- Recite Bismillah
- Preheat oven to 170c fan. (Ovens may vary from 160-180)
- In a separate bowl beat butter with sugar till light & creamy. This will take a while & is the key to a fluffy & airy cake. (We recommend taking out the stand mixer for this)
- Meanwhile sift the self raising flour in a bowl & set aside.
- Combine the water & coffee till smooth & lump free & set aside.
- Grease 2 x 8″ round baking tins with a generous amount of butter, including the sides. Then sprinkle some self raising flour & shake & tilt the tin around so it is thinly coated with flour. Shake off any excess flour.
- Add in one egg at a time to the butter & cream mixture with a tbsp of flour to the mixture until well combined. Be careful not to over beat at this stage!
- Then add remaining flour, walnuts & mix.
- Finally fold in the baking powder & coffee. Do not beat on a high speed at this stage! You don’t want to over beat it.
- Divide mixture into two 8″ round greased pans & bake at 170c for 20 mins.
- You will know the cake is cooked when the sides have started to release from the pan & the middle is springy to touch. Do not rely on a clean toothpick!
- Run a knife all around the sides of the pan, this will help release the cake from the pan.
- Remove the cake from pan by placing a tray on top of the cake. Flip the tins over so that the top of the cake with the tray is now facing down. Pat the back of the tin all around. The cakes should release from the bottom. Lift the tins gently.
- Allow to cool, preferably on a cooling rack .
- Fill & frost!
Tip: If you do not have a stand mixer, have all the ingredients weighed out & ready so all you are focusing on is the making the cake batter!