Coffee Nut CakeĀ©
About the Recipe
A classic coffee & walnut- done my way!
Ingredients
Coffee Cake
Ā·Ā Ā Ā Ā Ā Ā 7oz-200g Baking Margarine
Ā·Ā Ā Ā Ā Ā Ā 7oz-200g Self-Raising Flour (sifted)
Ā·Ā Ā Ā Ā Ā Ā 4 medium Eggs (free-range)
Ā·Ā Ā Ā Ā Ā Ā 8.8oz-250g Golden Caster Sugar
Ā·Ā Ā Ā Ā Ā Ā 1 Ā½ teaspoons Baking Powder
Ā·Ā Ā Ā Ā Ā Ā 1.7oz-50g Walnut Pieces (finely chopped)
Ā·Ā Ā Ā Ā Ā Ā 3 tablespoons Instant Espresso Powder (mixed with 3 Ā½ tablespoons boiling water and left to cool)
Ā·Ā Ā Ā Ā Ā Ā 2 tablespoons Hazelnut Syrup
Hazelnut Coffee Buttercream
Ā·Ā Ā Ā Ā Ā Ā 12.3oz-350g Icing Sugar
Ā·Ā Ā Ā Ā Ā Ā 8.8oz-250g Unsalted Butter (room temperature)
Ā·Ā Ā Ā Ā Ā Ā 5 tablespoons Hazelnut Syrup
Ā·Ā Ā Ā Ā Ā Ā 2 tablespoons Cold Water
Ā·Ā Ā Ā Ā Ā Ā 1 tablespoon Instant Espresso Powder
Decoration
Ā·Ā Ā Ā Ā Ā Ā 1.7oz-50g Walnut Pieces
Ā·Ā Ā Ā Ā Ā Ā Ā½ the Hazelnut Buttercream
Ā·Ā Ā Ā Ā Ā Ā 7oz-200g Whole Nut Milk Chocolate Bar (blitzed in a food processor to create a crumb texture)
Preparation
1.Ā Ā Ā Ā Begin by making the coffee for the cake mix by combining the espresso powder with the boiling water. Set to one side to cool completely
2.Ā Ā Ā Ā Pre-heat oven to 338ĖF/170ĖC regular oven or 250ĖF /150ĖC fan assisted oven and grease two 20cm/8" round cake tins. Set to one side
3.Ā Ā Ā Ā Make the cake mix. In a large mixing bowl, mix the margarine and sugar together using an electric hand-whisk or stand mixer until it is light in colour
4.Ā Ā Ā Ā Add one egg, Ā¼ of the flour and the all of the baking powder and mix again. Add the other 3 eggs one at a time each with a remaining 1/4 of flour, combining the mixture between each addition
5.Ā Ā Ā Ā Add the pre-prepared cold coffee, walnut pieces and espresso powder. Combine well one last time
6.Ā Ā Ā Ā Distribute the mix equally between the two greased cake tins. Smooth out both cakes evenly and pop into the oven for 35 minutes (or until you can insert a skewer into the middle and it comes out clean). Remove from the oven and set to one side to cool completely
7.Ā Ā Ā Ā Once the cakes are completely cool, proceed to making the hazelnut coffee buttercream. In a large mixing bowl, mix together the sugar, butter, syrup, espresso powder and water until thoroughly combined and smooth. Split the buttercream equally in half
8.Ā Ā Ā Ā Remove the cakes from the tins. Cover the bottom-side up of one of the cakes with one half of the buttercream and sandwich the other cake on top (top-side facing up) of the cake
9.Ā Ā Ā Ā Spread the remaining half of the buttercream on the top and around the sides of the cake until it is completely covered
10.Ā Ā Decorate by pressing the blitzed milk chocolate bar around the side of the cake and sprinkle the walnut pieces over the top of the cake
11.Ā Ā Best served with a hot cup of tea or coffee!