Microwave Coffee Walnut Cake Recipes

COFFEE WALNUT CAKE

Steps:

• Pre-heat oven to 170C Fan and spray a 24cm square cake tin evenly with the low fat cooking spray. Then line the tin with greaseproof paper.
• Sieve the bicarbonate of soda and self-raising flour into a large bowl. Then stir in the sugar, vegetable oil, vanilla essence, chopped walnuts, coffee mixture and yogurt.
• In a separate bowl, beat the egg whites to soft peaks and then gently fold them into the cake mixture.
• Spoon the cake mixture into the cake tin using the back of a warm spoon to level the surface flat.
• Bake for approximately 30 - 35 minutes in the centre of the oven. Check the cake is cooked through by inserting a skewer into the centre and ensure it comes out clean. Remove from oven.
• Allow the cake to rest in the tin for a couple of minutes and then turn out the cake onto a wire cooking rack, remove the greaseproof paper and allow to cool completely.
• Thoroughly mix together the coffee and water mixture with the sieved icing in a bowl until smooth.
• Spread the coffee icing mixture evenly over the surface of the cake using a palette knife.
• Decorate the top with the snapped walnut pieces and once the icing has set cut the cake into 12 slices.

MICROWAVE COFFEE & WALNUT CAKE

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.

COFFEE & WALNUT CAKE

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.

COFFEE WALNUT LAYER CAKE

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.