It's been a while since I've baked anything as I've been really busy lately. I decided on this delightful coffee and walnut cake from the primrose bakery book. I don't like to drink coffee but I like coffee flavoured cakes, ice-cream or chocolate. The cake turned out very light and spongy with a delicious aroma of coffee. In fact my cake was a little too soft and it fell apart a little. Good thing I could cover it up with the icing! It still tasted very good and I would definitely make this again.
Recipe from 'cupcakes from the primrose bakery'
For the cake
175g unsalted butter
175g golden caster sugar
3 large eggs, free-range or organic
175g self-raising flour, sifted
1.5 teaspoons baking powder
1.5 teaspoons instant coffee mixed with 2 tablespoons boiling water
For the syrup
1 tablespoon instant coffee
50g demerara sugar
55ml boiling water
For the coffee buttercream icing (you need 1.5 batches)
150g unsalted butter, at room temperature
1 tablespoon semi-skimmed milk, at room temperature
2 teaspoons instant espresso powder, dissolved in a small amount of hot water
350g icing sugar, sifted
- Preheat the oven to 170 C.
- Grease and line two 20cm cake tins.
- In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.
- Add the eggs, one at a time, mixing for a few minutes after each addition.
- Add the flour and baking powder and beat well.
- Grind the walnuts in a food processor for about 30 seconds or so - they should not be too fine.
- Add the coffee and ground walnuts to the batter and mix again but for no more than 3-4 seconds.
- The mixture should have a marbled effect and it is very important not to overmix or you will take all the air out of the cakes.
- Divide the mixture evenly between the tins and bake in the oven for about 25 minutes until raised and golden brown.
- Insert a skewer in the centre of one of the cakes - it should come out clean if it is cooked.
- Remove from the oven and let the cakes cool in their tins.
- Make up the syrup by combining the ingredients in a jug and stirring well to ensure the sugar dissolves completely.
- After 10-15 minutes, prick the sponges with a fork, brush on the syrup and leave it to soak in.
- When you are ready to ice the cakes, carefully turn them out of their tins and peel the greaseproof paper from the bases.
- Place one cake on a plate and spread a thin layer of coffee buttercream over it.
- Place the second cake on top and use the rest of the buttercream to cover the upper surface.
- Decorate with walnut halves around the edge.