COFFEE AND WALNUT CAKE RECIPE
Posted February 20, 2014on:
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I got the idea for this from a recipe in Marian Keyes’ book ‘Saved By Cake’ (which I highly recommend by the way), but I’ve tweaked it a little. This makes a wonderfully light and moist cake.
for the cake:
80ml milk (I used semi-skimmed, the original recipe was full-fat, up to you)
1 small cup of instant coffee or Expresso, cooled
225g castor sugar
100ml sunflower oil
100g chopped walnuts
250 self-raising flour
for the icing: (I don’t like very sweet icing, so I improvised with Philly cheese, which I feel makes a more delicious, creamier icing. But if you do prefer it very sweet, then use the original recipe, which used 200g of icing sugar instead).
100g icing sugar
100g Philly cheese
1 tablespoon instant coffee
walnut halves for decoration
1. Grease and line two round 20cm tins
2. In a pan melt the butter, then stir in the milk and the coffee.
3. In a bowl whisk together the eggs and sugar. Then add the butter/coffee mix, and the sunflower oil.
4. Add the chopped walnuts and the flour.
5. Divide between the tins. If you have a fast oven like mine, you might want to cover them with aluminium foil to stop the tops burning. The bake at 180degsC/Gas mark 4 for about 25 minutes. Do the skewer test. If it comes out clean then the cakes are done. Set aside to cool.
6. Dissolve 1 tablespoon of instant coffee in boiling water, and then leave to cool.
6. For the icing, whisk the butter with the icing sugar, Philly cheese and the coffee. Spread half on one of the cake halves, then put on the other one, and put the rest of the icing on the top. Use the walnut halves to decorate.