Coffee and Walnut Cake

This is for all of us who have a tough time in the morning ;)

What you will need to make the coffee & walnut cake:
- 175g/6oz unsalted butter, a bit extra for greasing up
- 175g/6oz light muscovado sugar (I used regular brown sugar before)
- 3 large eggs, beaten
- 3 tbsp strong black coffee
- 175g/6oz
- 1.5 tsp baking powder
- 115g/4oz walnut pieces
- Optional: some walnut halves for decorating
- 115g/4oz unsalted butter
- 200g/7oz icing sugar
- 1 tbsp strong black coffee
- .5 tsp vanilla essence

How to make the coffee & walnut cake:
- Preheat the oven to 180*c/350*f/Gas Mark 4. Get your cake pans ready by greasing and lining two 20cm/8in cake pans.
- Cream together the muscovado sugar and the butter until it is all pale and fluffy. Slowly add the eggs, beating well after each addition and finally beat in the coffee.
- Mix the flour and the baking powder into the butter and muscovado sugar mixture, then fold in lightly and evenly with a metal spoon. Mix in the walnut pieces.
- Split the mixture between the two prepared cake tins and smooth the tops so they are level.
- Bake in the preheated oven for about 20 to 25 minutes or until it is golden brown.
- To make the frosting beat together butter and icing sugar, coffee and vanilla until it is all smooth and creamy.
- Use half of the frosting between the two sponge cakes and the rest on top or along the sides if you wish.
- Now if you opted for walnut halves you can decorate the top with them.

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