NO FAIL COFFEE AND WALNUT CAKE
This traditional cake is full of surprises and if followed carefully will never fail but impress those lucky enough to taste it!
Provided by [email protected]
Time 50m
Yield Makes one large cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.
- One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.
- Add the flour and chopped walnuts and gently fold in until fully combined.
- Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.
- Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.
- Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.
COFFEE & WALNUT CAKE
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
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
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, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
COFFEE WALNUT LAYER CAKE
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.
Provided by Nigella Lawson
Categories project, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
- Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
- For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
- Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 15 grams, Carbohydrate 85 grams, Fat 41 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 301 milligrams, Sugar 76 grams, TransFat 1 gram
MICROWAVE COFFEE & WALNUT CAKE
Good Food reader Catherine Dunkley shares her super-quick and easy recipe for the perfect last-minute coffee and walnut cake
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 25m
Number Of Ingredients 10
Steps:
- In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook in the microwave on full power for 2 mins. Reduce the power to medium and cook for 2 mins.
- After 4 mins, check to see if the cake is cooked - it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.
- Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.
Nutrition Facts : Calories 538 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.65 milligram of sodium
BOOZY COFFEE & WALNUT CAKE
Boozy coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
- For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
- Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.
Nutrition Facts : Calories 642 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 32 grams sugar, Fiber 0.8 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE
A delicious but lighter version of teatime favourite, coffee and walnut cake
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
- Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
- Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.43 milligram of sodium
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