Coffee And Walnut Cake
Something for the Weekend.
I don't know the origins of Coffee and Walnut Cake, but it has proved to be a staple recipe in many homes and bakeries. This recipe is a simple, single-layered, light sponge cake made in a traybake tin with a strong coffee flavour and chopped walnuts.
The coffee flavoured topping is equally as easy to make: icing sugar, coffee powder, and water are mixed together to make a thick, spreadable frosting. For a final finish, add more crushed walnuts.
"Cake is the answer, no matter the question." - Unknown.
Ingredients
For the cake
200 g butter - softened
200 g soft light brown sugar - White Caster sugar is fine, but brown sugar complements the flavour of coffee.
4 medium eggs - Free range and organic if possible.
200 g self raising flour - Sieved to remove any lumps
3 level tablespoons of instant coffee powder
½ teaspoon vanilla extract
50g walnuts roughly chopped
For the Coffee Icing Topping
150g icing sugar sieved
1 tablespoon instant Coffee Powder
1 - 2 tablespoons pre-boiled warm water - Do not add it all at once.
50 grams of walnuts roughly chopped
Equipment
Traybake or sheet cake tin (25cm x 20 cm) or similar size
Step by Step Instructions
Make the sponge cake
Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep oblong traybake tin or similar with baking parchment.
Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour between each one to help prevent curdling. Mix until well combined.
Add the remaining flour, instant coffee powder, chopped walnuts and vanilla extract. Mix until all the ingredients are well combined.
Pour the cake mixture evenly into the prepared tin. Bake for 20-25 minutes or until baked, testing the centre of the cake in different areas with a skewer until it comes out clean.
Leave in the tin to cool completely before adding the coffee frosting.
Make the Coffee Frosting
Sieve together the icing sugar and instant coffee powder. Beginning with one tablespoon of pre-boiled water (I’m old school and always used preboiled water), mix the icing sugar and coffee powder until you have a thick, spreading consistency, adding more water as needed.
When your cake has cooled completely, spread the coffee icing evenly over the top.
Before the icing sets, decorate with crushed walnuts.
Storage
This cake will keep for a couple of days if stored in an airtight container.
As always, Happy Baking
Lynn x