Method
- In a mixing bowl add the Middleton Gluten Free Multi Sponge & Muffin Mix
- Add the butter egg, & coffee slowly mix for 30 seconds.
- Scrape down then mix for 2 min on medium speed.
- Fold in the walnuts then add the mix to a greased baking tin – approx. 200mm x 260mm x 50mm deep (rectangle tin)
- Bake for approximately 40-45 mins and allow it to cool.
- For vanilla frosting, mix all ingredients on low speed until light & fluffy.
- Once cool, spread vanilla frosting over the top of the cake and portion as needed.
Chef’s Tip:
Cooking times and temperatures may vary depending on type of oven used.