Ingredients:
For the cakes;
175g golden
caster sugar
175g soft
butter
3 large eggs
65g walnuts
1 teaspoon
of baking powder
175g
self-raising flour
2 teaspoons
of coffee granules (instant)
For the icing and filling;
2 teaspoons
of coffee granules
200g softened
butter
400g icing
sugar
60g walnut
pieces
Method
1.
Set the oven to 180 degrees.
2.
Beat the butter and sugar until it is light
and fluffy.
3.
Line the base of the two sponge tins
with greaseproof paper and chop the walnuts.
4.
Break the eggs into a bowl, whisk them up with a
fork and add them a little at a time to the butter and sugar, beating well
throughout.
5.
Sieve the baking powder and flour together and
add to the butter and sugar gently, whisking with the electric mixer on a slow
speed.
6.
Dissolve coffee
granules in a tablespoon of hot water, then whisk into the mixture.
7.
Fold the chopped walnuts gently into the
cake mixture.
8.
Divide the resulting cake mixture between the
two cake tins, smooth lightly with a wet knife or the back of a wet spoon, then
bake for approximately 20-25 minutes.
9.
To make the buttercream icing and filling, beat
the butter until soft and pale.
10.
Add the
sugar to the butter and beat until smooth.
11.
Stir a tablespoon of boiling water into the
coffee granules until they dissolve, then mix the resulting coffee into the
buttercream before folding the walnut pieces.
12.
Once cooled, using a round cookie cutter, make circles of the cakes and cut them out.
13. Place the first half of the cake circles upside down on the serving plate and cover the tops with the butter icing. Then place the second half of the cake circles on top, the right way up.Cover the tops again with the butter icing.
14.
Decorate with walnut halves if you wish to.
If any cake remains, it can always be used and presented in another way. For example, I had some left and so cut little cake squares out and made mini Coffee and Walnut Bites.
Recipe altered from: http://mistyhorizon2003.hubpages.com/hub/Coffee-and-Walnut-Cake-Recipe
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