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Coffee and walnut cake | townfood - recipes, restaurant reviews and food news

Coffee and walnut cake

Description

There’s nothing better than having a freshly baked cake ready for teatime at the weekend. With any luck there’ll be some left over to take into work on Monday as well. Coffee and walnut cake is a true classic and this recipe comes straight from my mother’s kitchen, making it all the more authentic.

Ingredients

3 eggs (large)
200gself-raising flour (or as much as the 3 eggs weigh)
200gbaking margarine (as with flour)
200gcaster sugar (as with flour)
1tspbaking powder
5tspinstant coffee (heaped)
100gchopped walnuts (plus extra to decorate)
85gbutter
8tbspicing sugar
1tspvanilla extract

Summary

Yield
Servings
Source

The Mother

Prep time30 minutes
Tagstea sweet cake

Instructions

Line the bottom of two 20cm cake tins with baking paper and grease the edges with butter

Preheat your oven to 180°c

Mix the instant coffee with about 2 tablespoons of boiling water. Set this to one side to cool

Weigh the three eggs and then measure out the same amount of baking margarine, caster sugar and self-raising flour. This should be around 200g of each

Cream together the margarine and the caster sugar until it is pale. You can use a blender for this if you have one

Mix in the beaten eggs a little at a time, adding a little flour if it begins to curdle. This can still be done in the blender

Once all the eggs are mixed in, stir in the remaining flour and baking powder by hand doing large strokes with a wooden spoon

Fold in the chopped walnuts and half of the cooled coffee

Divide the mixture between the two tins and bake in the middle of the oven for 15 to 25 minutes, until the edges are coming away from the tin. To test whether it’s done, pierce the middle of the cake with a skewer and when you remove it, it should come out clean

Once cooked, leave the sponges to cool in their tins and when they have cooled enough to handle, turn them out onto a plate and remove the baking paper, then turn back onto a wire cooling rack. This way the top of the cake doesn’t get wire marks on it

To prepare the filling, mix the butter, 4 tablespoons of icing sugar and the vanilla extract together and beat with a wooden spoon until pale and light

Once the sponge has completely cooled, turn one upside down and spread the filling evenly across it, leaving 1 tablespoon of the filling behind in the bowl. Sandwich the second half on top

For the topping, in the bowl with the leftover tablespoon of filling, put the remaining 4 tablespoons of icing sugar. Mix together as best you can

Add the remaining coffee a tiny bit at a time, mixing it as much as possible before adding more. It should form a thick paste, don’t use all the coffee if you don’t have to. If it becomes too liquid just add a bit more icing sugar

Decorate the top with chopped walnuts and then put the kettle on for a nice cup to tea!

coffee and walnut cake

Comments

This looks so phenomenal! I

This looks so phenomenal! I just made some of the best cupcakes ever and they were similar to this. I made a banana walnut cupcake with coffee frosting!! Thanks for sharing this awesome cake recipe.

Wow, coffe and walnut, two of

Wow, coffe and walnut, two of my favorite tastes. I have to make this. Thanks for sharing.

Anne