Coffee & Walnut Cake I finally have five minutes to post this recipe which is definitely my favourite cake. Preheat your oven to 175 degrees farenheit, find two eight inch cake tins which need to be lightly oil (pastry brush and drop of light olive oil) then cut a circle of grease-proof paper and pop on top of your oiled bottom then a drop of oil on top of the paper. Leaves the tin perfectly and not sticking. Take a nice big mixing bowl and we are going for the eight, eight, eight and eight method. An egg weighs about 2oz so into your mixing bowl break four eggs, add eight oz self-raising flour, eight oz cooking margarine (I always use Stork), eight oz caster sugar, 1 level teaspoon of baking power. Into a separate little bowl or cup put two heaped teaspoons of instant coffee. Add a splash of boiling water, a fluid oz, and stir until smooth and pour into your bowl with all the other ingredients. Whisk with an electric mixer until smooth. Have a taste,see if you think there is enough coffee flavour for you - add another teaspoon if your want to dissolved in a tiddly splash of water. Whisk well then divide between your two cake tins. Bake about a third of the way up your oven for about 15 mins. If the oven is too hot the cakes will sink in the middle. Keep and eye on them but do not open the oven before at least 12 mins or they will sink! Take the cakes from the oven once you have popped a clean fork into the cake and the tines are still clean. Careful not o let the sponge dry over-cook and dry. Youll soon get used to your own oven and timings with a bit of practice! Leave to cool in the tins for about five mins - dont remove straight away because they are so floppy and may break. Run a knife around the edge of your tins and leave the two halves to cool to room temperature. For the filling and topping take a mixing bowl, two oz butter at room temp, six oz icing sugar, two teaspoons of instant coffee already dissolved into a desert spoon of boiling water. Whisk together with an electric whisk until smooth. You may find this is too stiff - add a few drop of water. A tiny bit of water goes a long way with icing sugar. Now, your cake halves will have risen nicely and you need to slice the top from one of the halves to make it flat so that you can fill will icing and then pop the other half on top and cover the top with the rest of the icing mix. Take some walnut halves and cover the top of the cake in walnuts as many as you like. And there you have a light, fluffy sponge covered in delicious coffee butter cream icing covered in walnuts! Yummy!
Posted on: Wed, 03 Sep 2014 10:08:06 +0000
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