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Morning Coffee Cake

Serves: 10 peopleRecipe course: CakesTotal time (min.): 60Complexity (1 to 3): 1
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A lovely classic sponge cake with walnuts, the perfect coffee accompaniment for afternoon tea. 


Kitchen machinesStand Mixers
K beater



  1. Preheat the oven to 180˚C.
  2. Begin by adding the butter and caster sugar to  the bowl of your kitchen machine, fitted with the  K-beater. Switch the machine on to speed 2 and beat the mixture for 5 minutes, until it is pale and fluffy.
  3. Gradually beat in the eggs, then the almond essence, lemon juice and yogurt until thoroughly combined.
  4. Add the flour, salt, baking powder and chopped walnuts and mix at minimum speed, until  just combined.
  5. Spread half of the cake batter into the bottom of a greased, lined 23cm cake tin, then spoon over the raspberry preserve and top with the remaining cake batter.
  6. Sprinkle the top with Demerara sugar and decorate with walnut halves.
  7. Bake in the centre of the preheated oven for  30-40 minutes, until risen and firm to the touch.
  8. Leave in the tin for 5 minutes, then turn out onto  a wire rack to cool.
  9. Serve alongside a hot cup of coffee.

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