Coffee and Walnut Cake Recipe
A happy home should always have cake. This, I feel, is an indisputable fact, and as such, my family are often the beneficiaries of my weekly baking. My partner's favourite is coffee and walnut cake, and I use my mum's recipe with great success. The quanties I use vary depending on whether I am using my epically-sized silicone cake tins, or the more modest and traditional metal tins. The recipe I have included here is for the latter, although to make a larger cake, simply double the quantities of all ingredients.
Coffee and Walnut Cake
Ingredients:
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170g (6oz) self-raising flour
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170g (6oz) caster sugar
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170g (6oz) margarine for the mixture
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28g (1oz) margarine for the filling
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110g (4oz) icing sugar
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3 large eggs – beaten(duck eggs if you can get them)
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4 heaped tsp strong coffee granules (e.g. Kenco Millicano)
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Handful of walnuts
Instructions:
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Pre-heat the oven to 180°C (356°F).
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Grease 2 baking tins with margarine and line with greaseproof paper.
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Cream together the margarine and sugar.
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Add half of the egg mixture and stir with a wooden spoon.
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Fold in half the flour mixture.
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Add the rest of the egg mixture and the flour and fold.
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Add a splash of boiling water to the coffee granules in a cup – just enough to make a sticky liquid.
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Add half of this liquid to the cake mixture.
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Bake in the oven for 15-20 minutes or until golden and spongy to touch.
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Leave to cool on a wire rack.
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Mix the margarine for the filling with the icing sugar.
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Add a splash of the coffee liquid and spread over one of the cakes.
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Place the other cake on top.
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Mix the rest of the coffee liquid and icing sugar together for the topping. Add more water/icing sugar if necessary.
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Spread this on top of the cake and add walnuts.
N.B. I usually bake by hand because this is how I was taught, however steps 3-6 can be eliminated if you have a food mixer, in which case the margarine, sugar, eggs and flour can all be mixed together.
Happy baking!
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