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Ref: 505
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   250 g  plain flour
   275 g  butter unsalted soft
   275 g  soft light brown sugar
   5 eggs
   100 g  walnuts chopped
   20 g  espresso coffee powder NESCAFÉ AZERA
   3 tsp  baking powder
   25 ml  milk
   1 pinch  salt
   480 g  icing sugar
   240 g  butter
   50 ml  double cream
   20 g  espresso coffee powder NESCAFÉ AZERA
   1 tsp  vanilla extract
   12 Whole walnuts


  Step 1
Pre-heat fan oven to 150'c.
  Step 2
To make the cake, add eggs & caster sugar to a bowl & beat with an electric hand whisk or in a food mixer for at least 10 mins until pale, add milk & coffee powder beat in, then add butter & fold in with a silicon spatula, in a separate bowl add flour, salt, chopped walnuts & baking powder mix all together well then fold into the cake mix with silicon spatula.
  Step 3
Take 2 X 22 cm loose bottom spring-form cake tins, place a round disc of greaseproof paper at the bottom then grease tin with butter, divide the mixture equally between the 2 tins, place in the oven for 25 mins then check if they are cooked by sticking in a wooden skewer or a cocktail stick, if it comes out clean is done, if not put back in for another 5 mins, when cooked remove from the oven & allow to cool, remove from the tin, place on rack to go cold.
  Step 4
Assemble, once cakes are cold, if domed cut flat off with a bread knife, place first cake on a decorators cake stand (best) or on a board, then spread a layer of the choc buttercream over 7 mm (1/4") thick, then place the other one on top, icing spatula or a kitchen palette knife or a piping bag with a star nozzle cover the cake including the sides evenly with the buttercream.
  Step 5
Decorate around the top near the edge 12 walnuts.

Suggestion & Tips

Great with a cup of coffee.
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