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
- icing sugar
- espresso coffee
- 8-10 walnut halves
- Pre-heat the oven to 170ºC, gas mark 3
- 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.
- Fold the chopped nuts into the mixture.
- 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.
- While the cake is cooling, make up the topping. In a small bowl combine the icing sugar, coffee powder and some water.
- When the cake is cool, decorate the cake with the coffee icing.