Monday, 13 May 2013

Revised: Coffee and Walnut Cake

I posted coffee and walnut cake before but this is a revised version.  Classic coffee and walnut cake is a must-have item in the proper afternoon tea menu.  It can be elevated by decorating with coffee butter cream and even made in 2 to 3 layers.  But my recipe is a very simple home-eating version. I made simple coffee icing by mixing strong coffee and icing sugar.  You can make this with instant coffee powder, icing sugar and water.   Sometimes, I find the simple way is the best. :) 

  • 6oz (175g) self-raising flour  
  • 1 level teaspoon baking powder
  •  6oz (175g) low-fat spread (or butter)
  •  2 large eggs
  •  6oz (175g) light brown muscovado sugar
  •  2-3 rounded tablespoons instant espresso coffee powder 
  •  3 Tbsp milk or water
  •  50g walnuts, finely chopped 

For topping
  • icing sugar
  • espresso coffee 
  • 8-10 walnut halves

  1. Pre-heat the oven to 170ºC, gas mark 3
  2. Sift the flour and baking powder into a roomy mixing bowl. Then add the low-fat spread, eggs, sugar and coffee powder. Mix them by using an electric hand whisk for about 1 minute. You may need up to 3 Tbsp milk or water to make the mixture into a smooth, creamy and dropping consistency.
  3. Fold the chopped nuts into the mixture.
  4. Pour the mixture into the prepared cake tin and bake in the oven for about 30-40 minutes. Remove the cake from the oven and cool down.
  5. While the cake is cooling, make up the topping. In a small bowl combine the icing sugar, coffee powder and some water.
  6. When the cake is cool, decorate the cake with the coffee icing.