Bake With Me: Coffee & Walnut Cake

What you need


175g very soft butter / margarine 
100g walnut halves 
150g self raising flour
50g brown self raising flour
200g soft brown sugar
1tsp vanilla extract
1tbsp coffee extract
4 medium eggs 


400g icing sugar
200g butter
1tsp coffee extract 

The method

Step 1

- Preheat the oven to 180C (350F, Gas mark 4)
- Grease and line two round baking tins. 
- Finely chop half the walnuts and leave the other half for decoration. Set aside. 

Step 2

- Cream the butter and the sugar until light in colour and all the sugar grains have disappeared. 
- Add the eggs, one at a time, beating each one thoroughly. (Your mixture will probably be quite runny, do not be alarmed!)
- Sift the self raising flour, brown flour and baking powder and mix thoroughly with an electric hand whisk. To ensure the flour doesn't fly everywhere, first stir it in with a wooden mixing spoon.
- Next add the coffee essence and the vanilla extract, mix until light and fluffy.
- Lastly add the finely chopped walnuts we prepared earlier. Stir these in gently with a wooden spoon to ensure they don't all sink to the bottom.

Step 3

- Divide the mixture evenly between two tins, and pop in the oven for 20-25 minutes.

Step 4

- Check the cakes are ready. You can do this by inserting a metal skewer into the middle of the cake. If no cake mix sticks to it, then it's cooked through. If not, pop it back in for another 3-5 minutes or so. 
- Once ready leave the cakes in their tins to cool. This should take around 15 minutes or so.

Step 5

- Whilst waiting for your cakes to cool, make the icing. 
- Sift the icing sugar and place the butter into a large mixing bowl.
- Add the coffee essence.
- Mix until a smooth butter icing has formed.

Tip: If your icing is proving sugar is proving to hard to mix into the butter add 1-2 tablespoons of milk to the mix. 

Step 6

- Once the cakes have cooled remove them from their tins, peel away the grease proof paper and place one half on a serving plate.
- Add roughly half the icing on top (to make the filling) and then place the remaining side over top. Slather on the other half of the icing and decorate accordingly with the remaining walnuts. Ta Dah!


Okay, so I hope you all liked this recipe! It's loosely based on a Lorraine Pascale recipe but I basically changed the entire method around (because I'm arrogant in the kitchen lol). 

Lily x


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