Today I made a coffee and walnut cake, at the request of my brother. I love coffee cake. I'm one of those weird people who hate to drink coffee but I love it in puddings and truffles!
Here's the recipe. I've just had a slice with a cup of tea and it's delicious.
(For the cake)
225g self raising flour (sieved)
4 large free range eggs, beaten. Allow these to come to room temperature before you use 'em.
225g golden caster sugar
60 ml espresso coffee ( made as strong as you dare)
225g unsalted butter. Let this soften before you use it.
140g walnut halves. Bash these up by putting them in a food bag ans whacking them with a rolling pin. Very therapeutic!
For the coffee butter cream
125g unsalted butter, really soft!
150g icing sugar
60ml espresso coffee
To decorate: walnut halves
1. Preheat the oven to 180c/ 140 fan. Line two round baking tins.
2.Cream the butter and sugar together until pale and creamy
3. Slowly add the beaten eggs and combine well. Please be slow, you don't want to split the mixture.
4. Add the espresso and the walnuts and mix well.
5. Add the flour, folding in gently.
6. Put half of the mixture in each of your two baking tins.
7. Bake on the middle shelf for around 25-30 minutes, or until you can stick a knife in the centre and it comes out clean.
8. Place on a wire rack & allow to cool.
For the butter cream.....
1. Beat vigorously together the icing sugar, butter and the espresso liquid. You want it to be thick and smooth so add some more icing sugar if you think you need it.
2. Spread a good generous dollop of butter cream on one of the sponges and spread it well.
3. Sandwich the other sponge on top of the other.
4. Spread the rest of the butter cream on the top of the cake. I like to leave it looking a bit rough. , but that's just my personal preference.
5. Finally decorate with the walnut halves, arrange them in a circle!
...and relax. Obviously I think this cake is best enjoyed with a nice cup of tea!