Thursday, 20 June 2013

coffee and walnut cake


for the cake:
300g unsalted butter
300g caster sugar
5 eggs
300g SR flour
1 tsp baking powder
4 tbsp strong black coffee
splash of milk

for the icing:
200g unsalted butter
400g icing sugar
3 tbsp strong black coffee

for the walnut praline:
120g caster sugar
100g walnut halves
  • preheat oven to 180c
  • make coffee and leave to cool 
  • grease 2 x 20cm cake tins
  • beat together butter and sugar
  • beat in one egg at a time + a spoon of the flour 
  • sift in remaining flour and baking powder
  • stir in cold coffee and splash of milk 
  • pour into cake tins evenly and bake for 30-35mins  
  • leave to cool 
  • place sugar and 1tsp of cold water into non stick pan over high heat until sugar turns brown 
  • stir in walnuts then pour onto oiled baking sheet
  • set 8 aside 
  • when cool blitz into rough crumbs
  • mix icing sugar and butter
  • add coffee
  • fill cake with half the icing and half the praline 
  • top cake with remaining icing and praline and 8 walnuts


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