BEST WALNUT CAKE RECIPE RECIPES

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THE BEST COFFEE AND WALNUT CAKE | UNCATEGORISED RECIPES ...



The best coffee and walnut cake | Uncategorised recipes ... image

This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.

Total Time 45 minutes

Yield 12

Number Of Ingredients 12

175 g butter (at room temperature) plus extra for greasing
75 g walnuts plus extra to garnish
175 g sugar
3 large free-range eggs
150 g self-raising flour
½ teaspoon baking powder
50 ml cold espresso
65 g unsalted
125 g icing sugar
40 ml strong espresso
100 g icing sugar
20 ml strong espresso

Steps:

    1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
    2. In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
    3. Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
    4. Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
    5. Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
    6. Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
    7. For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
    8. For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
    9. Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
    10. Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.

Nutrition Facts : Calories 390 calories, FatContent 22.5 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 42.4 g carbohydrate, SugarContent 33.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

COFFEE & WALNUT CAKE RECIPE | BBC GOOD FOOD



Coffee & walnut cake recipe | BBC Good Food image

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield Cuts into 10 slices

Number Of Ingredients 11

250g pack softened butter, plus extra for the tins
100ml strong black coffee (made with 2 tbsp coffee granules), cooled
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
1 tsp vanilla extract
85g walnut, 2 tbsp roughly chopped, the rest finely chopped
100g icing sugar, sifted, plus a little extra for dusting
150ml double cream
100g mascarpone, at room temperature

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
  • Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
  • Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Nutrition Facts : Calories 620 calories, FatContent 41 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.8 milligram of sodium

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    Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.

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