GD’s favourite cake is coffee and walnut so I made this for his birthday cake. This was also the same recipe I used to make the top tier for Julian and Jazz’s wedding cake
This recipe uses camp coffee which is a blend of coffee and chicory and gives it a bite of bitter sweet flavour to tingle the taste buds. I am making double quantities as I am going to pop two of the sponges in the freezer ready to make another cake later in the month for when we are having guests stay over. The recipe quoted is for 1 cake made up of 2 sponges.
Ingredients: To make the cake.
200g plain flour.
1 & 1/2 teaspoon baking powder.
100g soft brown sugar.
100g caster sugar.
3 free range eggs.
50 ml camp coffee or 3 tablespoon strong fresh brewed coffee or 1 tablespoon of dried coffee dissolved in 1 tablespoon of boiling water.
100g chopped walnuts.
25- 50 ml of milk if needed.
Ingredients: To make the buttercream.
60g butter softened.
125g sifted icing sugar.
10 ml of camp coffee or 2 teaspoons of dried coffee dissolved in 2 teaspoons of boiling water or 1 tablespoon of strong fresh brewed coffee.
Ingredients: to make the topping.
200g icing sugar.
2 teaspoons of camp coffee or 2 teaspoons of dried coffee dissolved in 2 teaspoons of boiling water or 1 tablespoon of fresh brewed coffee.
Preheat the oven to 180 C / gas mark 4. ( my fan oven cooks fast so I did mine at 160 C ) and covered the sponges with parchment paper for the last 10 minutes.
- Lightly grease and line with parchment paper two 20 cm sandwich tins
- Sift the flour and the baking powder together and set to the side.
- Using a large mixing bowl and a wooden spoon beat the butter to a cream.
- Add the brown sugar and the caster sugar and beat until light and fluffy.I only had granulated white sugar so I rolled it in a sandwich bag with a rolling pin to make it finer.I used muscovado for my brown sugar
- Add the eggs one at a time adding 1 tablespoon of flour with each addition and beat thoroughly before adding the next.You should end up with this sort of consistency.
- Stir in the coffee liquid.
- Using a large metal spoon carefully fold in the remaining flour half at a time.
- Fold in the walnuts and enough milk if needed to give a soft dropping consistency.
- Spoon the mixture into the prepared tins and spread out evenly with the back of a spoon.
- Bake in the oven for 25-30 minutes or until a light golden brown colour.
- Leave in the tins for ten minutes before turning out onto a wire rack to cool.
Preparing the buttercream:
1. Beat the butter to a cream.
2. Add the icing sugar.
3. Add the coffee liquid and beat until light and fluffy.When the sponges have cooled down sandwich together with the buttercream middle.
Preparing the topping:
- Sift the icing sugar into a bowl.
- Add the coffee liquid and 1-2 tablespoons of boiling water.
- Mix until thick and smooth.
- Cover the top of the cake with the coffee icing. and sprinkle with a few walnuts.Ta Dah!
I don’t really drink coffee much being a herbal tea or hot chocolate girl and I don’t much care for sweet cake type foods but for this cake I make an exception, I love making it, the smell of the bitter sweet coffee with its chicory aroma and those gorgeous creamy walnuts.
To my lovely GD my soulmate, my heart is yours now and forever will be.