Saturday, 5 August 2017

Coffee & Walnut Cake

Though I don't like coffee and am not a lover of walnuts I decided to make a Coffee & Walnut Cake as some in my family like it very much.  This cake is two layers of coffee sponge with chopped walnuts in it.  The two layers are sandwiched by a rich coffee buttercream, with more of that on the top too.  Then a few halved walnuts are placed on the top as well. 

I saw lots of different recipes on the internet that I could have tried, but I opted for one that I found in The Guardian as they always try several different recipes and then come up with 'How to make the perfect .....'  So that is what I tried.

The recipe is easy to follow and results in two light sponge cakes in less than an hour, from start to finish.  Then making the buttercream is a breeze too.  

Mine turned out just as I expected, and I am sure if tastes wonderful.  Since I don't like coffee I didn't taste the cake, but I had a little taste of the butterream frosting and that had a big hit of coffee..  I know it will be enjoyed by the intended recipients.

I am away for 3 weeks from now, but I have prepared some videos which I will try to put online whilst I am holidaying.  Then it will be back to normal at the start of September.
Coffee & Walnut Cake
                                Coffee & Walnut Cake - Video Ingredients:
For the cake:
  • 2tbsp instant coffee dissolved in a tablespoon of boiling water
  • 75g walnuts, toasted in dry pan and  roughly chopped
  • 225g butter, at room temperature
  • 225g soft, light-brown sugar
  • 4 eggs, beaten together
  • 225g plain flour
  • 3tsp baking powder
  • 1/4tsp salt
  • Milk, optional
For the buttercream and topping:
  • 2tbsp instant coffee dissolved in a tablespoon of boiling water
  • 165g butter, at room temperature
  • 425g icing sugar
  • 1/4tsp salt
  • 4tbsp double cream
  • 25g halved walnuts, toasted in a dry pan
Method:
Heat the oven to 180C/160C fan/350F and grease and line the bases of 2 x 20cm(8 inch) sandwich tins.
Beat the butter and sugar together until really light and fluffy.
With the mixer still running, pour in the egg mix very gradually, scraping down the sides of the mixer as necessary. 

Add in the coffee and mix again.
Once incorporated, mix the flour, baking powder, salt and walnuts together and add to the wet mix.
Gently fold until fully combined.
The batter should fall, reluctantly, from a spoon; if not, add a little milk to loosen it. 
Divide between the 2 tins, and bake for about 25 minutes until well risen. Allow to cool for 10 minutes in the tins, then put on a wire rack to cool completely. Meanwhile, mix the 2tbsp coffee for the icing with 1tbsp boiling water and allow to cool.

Once the cakes have cooled, make the icing. Beat the butter until soft, then sift in the sugar and salt and add the cooled coffee and cream. Stir together until evenly combined. Top one cake with a little less than half the icing, spreading it more thickly in a ring around the edge, and then place the other cake on top. Spoon the remaining icing on the top, and arrange the walnuts in a pleasing pattern.


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