Coffee & Walnut Cake
Coffee & Walnut Cake is an absolute classic. I am not sure who discovered that Coffee & Walnuts is a great flavour combination, but thank heavens it was discovered and now features in many baking recipes! Walnuts add a really great depth of flavour to everything that they are used in and they are completely under rated in South African cooking and baking. This is such a glorious tea time cake and will really delight your guests! Recipe from Sarah Dall’s “For the love of Baking”.
Ingredients
Cake:
250g Butter, softened
250g Castor Sugar
10ml Vanilla Essence/Extract
300g Cake Flour
15ml Baking Powder
Pinch Salt
5 Large Eggs, whisked
100ml Strong Coffee, cooled (I used 2 tsp Instant Coffee in 100ml water)
150g raw Walnuts or Pecans, chopped
Icing:
250g Butter, Softened
500g Icing Sugar
2 tsp instant coffee, stirred into 3 tsp hot water and allowed to cool (DIY coffee essence!)
5ml Vanilla Essence
Garnish:
100g Walnuts, toasted then allowed to cool then roughly chopped for garnish
250g Butter, softened
250g Castor Sugar
10ml Vanilla Essence/Extract
300g Cake Flour
15ml Baking Powder
Pinch Salt
5 Large Eggs, whisked
100ml Strong Coffee, cooled (I used 2 tsp Instant Coffee in 100ml water)
150g raw Walnuts or Pecans, chopped
Icing:
250g Butter, Softened
500g Icing Sugar
2 tsp instant coffee, stirred into 3 tsp hot water and allowed to cool (DIY coffee essence!)
5ml Vanilla Essence
Garnish:
100g Walnuts, toasted then allowed to cool then roughly chopped for garnish
Method
1. Preheat your oven 180°C
2. Grease and line a round 20cm spring form or deep cake tin.
3. Using a stand mixer or hand mixer, cream together your butter, castor sugar and vanilla essence until light and fluffy.
4. Sift your flour, baking powder and salt, add into the creamed butter, mixing in slowly until well mixed but not over beaten.
5. Add in eggs bit by bit slowly until incorporated, then add in cool coffee in similar fashion.
6. Finally, fold in your Walnuts.
7. Pour mix into baking tin, and bake for 25 mins (I found mine took longer to bake… check with cake probe/skewer… Penetrate the centre with skewer and make sure it comes out clean.. If it has batter stuck on it, it’s not done!)
8. When fully baked, remove from oven & tin and allow to thoroughly cool before icing.
9. To make icing, on high speed whisk together all icing ingredients.
10. Ice cake (I halved the cake and put a layer of icing in middle too) and garnish with generous amounts of chopped, toasted Walnuts.
Serve with cream or ice cream and ENJOY!
2. Grease and line a round 20cm spring form or deep cake tin.
3. Using a stand mixer or hand mixer, cream together your butter, castor sugar and vanilla essence until light and fluffy.
4. Sift your flour, baking powder and salt, add into the creamed butter, mixing in slowly until well mixed but not over beaten.
5. Add in eggs bit by bit slowly until incorporated, then add in cool coffee in similar fashion.
6. Finally, fold in your Walnuts.
7. Pour mix into baking tin, and bake for 25 mins (I found mine took longer to bake… check with cake probe/skewer… Penetrate the centre with skewer and make sure it comes out clean.. If it has batter stuck on it, it’s not done!)
8. When fully baked, remove from oven & tin and allow to thoroughly cool before icing.
9. To make icing, on high speed whisk together all icing ingredients.
10. Ice cake (I halved the cake and put a layer of icing in middle too) and garnish with generous amounts of chopped, toasted Walnuts.
Serve with cream or ice cream and ENJOY!