Coffee and walnut cake

Coffee and walnut cake

A classic combination and easy to make. It works really well with a coffee flavoured caramel frosting.

This cake freezes well and can be frozen with frosting for up to one month.

Makes 16 slices | Baking time 20-25 minutes at 180 C

Utensils required: Electric whisk|Measuring cups & spoons & scale|20 cm square cake tin

Cake

190 grams unsalted butter
1/2 cup (100 grams) soft light brown sugar
2 large eggs
1 tbsp instant espresso powder dissolved in 1tbsp of hot water
1/4 cup (62 mls) whole milk
1 1/4 cups (190 grams) self raising flour
1/2 cup (50 grams) chopped walnuts

  1. Preheat oven to 180 C
  2. Grease and line the base of a 20 cm square tin
  3. Cream butter and sugar until light and fluffy, add egg and beat until combined
  4. Mix coffee and milk together and fold in alternatively with flour
  5. Fold in walnuts
  6. Spoon into prepared tin and bake for 20 – 25 minutes or until a skewer comes out clean
  7. Cool in the tin for 5 minutes before turning out to cool completely

Coffee flavoured caramel frosting

20 grams unsalted butter
1/2 cup (50 grams) soft light brown sugar
4 tbsp double cream
1 tsp espresso powder
1/2 cup (125 mls) double cream (extra)

  1. Heat butter and sugar over medium heat until it starts to boil, reduce heat and simmer for 2 minutes, stirring occasionally with a wooden spoon
  2. Turn heat to lowest setting – mix cream and coffee together, then add to sugar mixture.
  3. Cook for a further minute stirring constantly, then remove from heat and cool
  4. Leave to cool, whip the remaining cream and fold in the coffee sugar (be careful not to over-whip the cream)