Tuesday, 5 September 2017

COFFEE AND WALNUT CAKE


Made with my brother in mind this cake is a real mid-morning coffee break treat. With walnuts baked right into the sponge it's not too sweet and it's nutty texture is perfect for those who like their sweet treats with a savoury kick. Fruit cake lovers I'm looking at you!

INGREDIENTS

 

200g walnuts, finely chopped
4 tbsp. camp coffee*
4 tbsp. whole milk
200g butter, softened
200g light muscovado sugar
200g self-raising flour
4 large eggs

COFFEE BUTTERCREAM 

200g butter, softened
400g icing sugar, sifted
1 tbsp. whole milk
1 tsp camp coffee

TO DECORATE

100g whole walnuts

*Camp coffee is my favourite to use when making coffee cakes, alternatively simply mix any instant coffee with 4 tbsp. of hot water, stir into the milk and leave to cool.

METHOD

  1. Preheat the oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins. 
  2. Using a sharp knife finely chop the walnuts. (I'd advise doing this in batches) Mix the coffee with the milk and set aside. 
  3. Add the butter and sugar to large mixing bowl and beat on a high speed until very light and creamy. 
  4. Gently beat the eggs in a bowl then gradually add to the butter and sugar mixture, beating well after each addition. If the mixture starts to curdle add a spoonful of flour. 
  5. Sift the flour into the mixture, then, using a metal spoon, gently fold in until just combined. Finally stir through the coffee and walnuts. 
  6. Divide the mixture between the two cake tins, level with a spatula and bake for 25-3o minutes or until the cake is risen, springy to touch and a skewer inserted comes out clean. 
  7. Leave to cool in the tin for 5-10 minutes then turn out onto a wire rack to cool completely. 
  8. Whilst the cake is cooling make the coffee buttercream. In a bowl beat the butter until light and creamy. Add half the icing sugar and starting on a slow speed beat until combined. Add the remaining buttercream and, again, starting on a slow speed building up to high speed beat until combined.
  9. Add the milk and camp coffee and beat for 10 minutes on a high speed until light and fluffy.
  10. When the cake is cooled spread half the buttercream on one cake placing the other half on top. Spread the remaining buttercream on top and decorate with walnuts. 

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