Wednesday, 10 July 2013
80's Inspired Coffee and Walnut Cake
I was recently sent some Nielsen Massey vanilla extract and a couple of others in their range. One of them was coffee extract which inspired me to make my 80's inspired Coffee Walnut Cake.
Preheat oven to 180oC - grease and lightly flour two sandwich tins.
225gm caster sugar
225gm butter (at room temperature)
200gm Plain Flour
4 tsp instant coffee
1 Tbs boiling water
2 tsp Nielsen Massey Coffee Extract
4 large eggs (at room temperature)
2.5 tsp baking powder
.5 tsp baking soda
1-2 Tbs milk
1. Beat the butter and caster sugar till light and fluffy. The longer you can beat it the lighter your cake will ultimately be.
2. Add the eggs, one at a time until each one is thoroughtly incorporated. If the mixture starts to seperate you can add a little flour.
3. Mix the instant coffee with the boiling water then add to the butter mixture.
4. Add the rest of the ingredients, leaving the milk until last. You may need a little more depending on the consistency.
5. Pour the mixture into two greased and floured sponge tins and bake for approx 25-32 minutes in a 180oC oven.
6. When cooked the top should spring back when lightly touched. Leave to cool for 5-8 minutes before taking out of the tins and then let cool completely before icing.
350 gm icing sugar
175 gm softened butter
2.5 tsp instant coffee
1 Tbs boiling water
1 tsp Nielsen Massey coffee Extract
1 Tbs cream cheese
16-18 walnut halves for the decoration
1. Cream the icing sugar with the softened butter until smooth and mixed well.
2. Mix the instant coffee with the boiling water and add to the sugar-butter mix.
3. Add the rest of the ingredients and mix until smooth and creamy.
4. Use about 1/3 of the icing to sandwith the two layers together and then spread the rest of the icing on the top and sides of the cake.
5. After smoothing the top of the cake arrange the walnut halves in a pattern on top.
Serve with a cup of coffee or tea and enjoy!!