My Mum always used to make coffee and walnut cake. Any family party, church function or school event, Mum would make her coffee and walnut cake and it would be the first to go. This is my recipe, inspired by hers. It is lovely and sweet and bitter and just makes me feel all warm and cosy.
You will need, 6oz butter/margarine, 6oz self raising flour, 3 eggs, 4oz soft brown sugar, 2oz caster sugar, 2oz walnuts, 1tbsp baking powder, 2 tbsp strong coffee. For the icing: 8oz icing sugar, 5oz butter, 2tbsp strong coffee, walnuts for decorating.
First of all put two tablespoons of instant coffee into a mug and add a tiny amount of water, until the coffee forms a thick paste.I prefer to use a strong coffee, like Kenco Milicano.
Leave to cool. Preheat your oven to 180 degrees and grease two cake tins. Mix the butter and the sugar together until smooth. Add the coffee. Now beat the eggs in a mug and add slowly to the bowl, while still mixing.
Crush your walnuts into little pieces, with a blender or a pestle and mortar and add to the mixture. Now add a tablespoon of baking powder and sift the flour slowly into the bowl. Once everything is mixed together divide the mixture between your two tins. To get the mixture level I hold either side of the tin and wiggle it on the surface so that the cake mixture is evenly spread.
Pop your tins on the same shelf of the oven and cook for fifteen to twenty minutes. Check your cake is done, it should spring back when you poke it, and turn them out on a wire rack to cool.
For your icing, do the same as before with the coffee, making a paste. Now blend the icing sugar and butter in a bowl and add the coffee. I used the whisk attachment for my machine, but use a hand whisk if you would rather.
Place your first cake onto a plate or cake stand and cover the top with half the icing mixture. Pop the top on and cover this with icing.
Then decorate the top with walnuts and a sprinkle of icing sugar.I must admit, my presentation is more ‘rustic’ but I would rather my cake taste awesome than look pristine.
Thick gloopy butter icing and lovely light sponge makes this a fabulous teatime treat, serve with loads of cream and a good americano. I love this cake. So does my husband. It isn’t going to last very long in this household!
Enjoy, Love Mrs Gardom