This week, our cake-spiration is for the classic coffee and walnut cake. We can’t wait to make it and serve it for you soonish In the meantime, here you go guys:
Ingredients
- 100g/3½oz unsalted butter, softened, plus extra for greasing
- 100g/3½oz caster sugar
- 2 large free-range eggs
- 100g/3½oz self-raising flour
- 1 level tsp baking powder
- 50g/1¾oz chopped walnuts
- 1 tbsp coffee essence
For the topping
- 75g/2¾oz unsalted butter, softened
- 225g/8oz icing sugar, sifted
- 2 tsp milk
- 2 tsp coffee essence
- 8 walnut halves, to decorate
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter a large loaf tin and line the base with baking paper.
- Put the butter, sugar, eggs, flour, baking powder, walnuts and coffee essence in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth.
- Pour cake mix into tin. Level the surface using a spatula or the back of a spoon.
- Bake for 45 minutes, or until an inserted skewer comes out clean. Leave the cake to cool in the tin for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tin and carefully turn the cake out onto a wire rack. Peel off the paper and leave to cool completely.
- For the topping, beat the butter and gradually add the icing sugar. Add the milk and coffee essence and beat until smooth.
- Ice the top of the cake and decorate with the walnut pieces to serve.
- Eat. Enjoy. Repeat.
Much love, HOC