Coffee and Walnut Cake

I made this cake at the end of last year (before the chaos of having a puppy) but completely forgot all about it until I was reading the latest issue of Cake Decorating today which featured more or less the same recipe. So, I decided to dig out my photo and recipe and publish it on this blog. I find that this is quite an easy cake to make and is really just a variation on my basic sponge mix that I use for most cakes / cupcakes. I'm lazy and use coffee essence but instant coffee and boiling water is just as good. 

Coffee and Walnut Cake

(Makes 2 8inch round cakes)

Ingredients:

250g Butter, softened

250g Caster Sugar

250g Self Raising Flour, sifted

4 Eggs

2 tsps Baking Powder

2 tsps Coffee Essence (or 3tsp strong instant coffee dissolved in 2tbsp boiling water)

100g Walnuts, chopped

Directions:

1. Preheat the oven to 170°C/325°F/gas mark 3. Grease 2 round cake tins.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. Add the flour, baking powder and coffee essence and continue to mix on a medium speed until all is incorporated. Stir in the chopped walnuts.
4. Divide the batter evenly between the tins. Bake in the oven for 30 minutes for sponge, or until a skewer comes out clean.
5. Leave to cool slightly before transferring to a wire rack.

Coffee Butter Cream Icing

Ingredients:

150g Butter, softened

300g Icing Sugar,

2tsp Coffee Essence (or 2tsp strong instant coffee dissolved in 1tbsp boiling water)

8 Walnut Halves for decoration

Directions:

1. In a large mixing bowl, beat the butter, half the icing sugar and coffee essence until smooth – this can take several minutes with a hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

Vanilla Sponge

Whilst I may be adventurous making birthday cakes for mini me (1^st birthday – candle; 2^nd – a number 2; 3^rd – Postman Pat van; 4^th – rainbow; 5^th – flip-flop), I decided it was best to play it safe and make a round vanilla sponge with white icing and red hearts (40 to be precise).

I use Jane Asher's basic sponge mix and it has never failed. I even use it for making cupcakes.

To make life easier I cheated and bought ready rolled white icing.

Basic Vanilla Sponge

(makes 2 x 8inch round cakes or 12 good sized cupcakes)

Ingredients:

250g Butter, softened

250g Caster Sugar

250g Self Raising Flour, sifted

4 eggs

2 tsp Baking Powder (omit for cupcakes)

2 tsp Vanilla Essence

Directions:

1. Preheat the oven to 160C / gas mark 4. Grease 2 round cake tins or if making cupcakes, place cupcake cases in a 12 hole muffin tin.
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. Add the flour, baking powder and vanilla essence and continue to mix on a medium speed untilall is incorporated.
4. Divide the batter evenly between the tins (or cupcake cases). Bake in the oven for 25 minutes for sponge, 15 minutes for cupcakes. A skewer should come out clean.
5. Leave to cool slightly before transferring to a wire rack.

Variations:

Chocolate cake – replace 50g flour with 50g cocoa powder

Coffee cake – replace vanilla essence with 4tbsp of instant coffee dissolved in 4 tbsp of boiling water

Orange / Lemon cake – replace vanilla essence with 2tsp or desired fruit juice and grated rind

Butter cream

Ingredients:

200g Butter, softened

½ tbsp hot water

300g Icing Sugar, sifted

Directions:

1. Put the butter into a bowl with the hot water and mix together well.
2. Beat in the sifted icing sugar a little at a time, until the mixture is light and creamy.

Variations:

Vanilla butter cream – add 1 tsp vanilla essence

Lemon butter cream – substitute 1 tbsp lemon juice for the hot water

Chocolate butter cream – add 150g melted dark chocolate

Coffee butter cream – dissolve 2 tablespoons instant coffee in the hot water