Coffee Walnut Cake
Day 3: Tuesday. Time to get your bake on! The delicious coffee walnut cake that you will make today has been shared with us by Madame Thermomix from Why is There Air?. This is a moist, nutty cake with a lovely coffee flavour in both the cake and the icing. Make it today and enjoy it for afternoon tea, or take it into the office tomorrow.
Jane Etherton, AKA Madame Thermomix, was nicknamed by a group of French bloggers in London. She loves her thermo mixer (her best friend in the kitchen) so much that it travels with her... and she has one at each of her homes in France! She creates beautiful recipes for thermo mixer's and their families to enjoy. She has contributed to The Celebrations Issue and The Winter Warmers Issue.
Recipe Tester Feedback: "This cake is very quick, easy and quite delicious. Love the taste of coffee and walnuts!" - Gerri
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 25 minutes
Makes 18cm two-layer cake, serving roughly 8-12
Can be frozen
- walnuts - 80g
- eggs - 3
- coffee - 2 tsp, instant, granules
- butter - 200g, at room temperature
- sugar - 175g
- self raising flour - 175g
- milk - 45g
- coffee - 1 Tbsp, instant, granules
- icing sugar - 200g
- butter - 150g, at room temperature, diced
- walnuts - halves, to decorate
- Preheat oven to 170C.
- Add walnuts (80g) to the bowl. Chop Speed 5 / 4 seconds. Tip out and set aside.
- Add eggs (3) and instant coffee (2 tsp) to the bowl. Mix Speed 5 / 10 seconds. Scrape down sides of bowl.
- Add butter (200g) and sugar (175g) to the bowl. Mix Speed 7 / 10 seconds. Scrape down sides. At this stage your mixture could be oddly lumpy-looking. Don’t worry, it will become lovely and smooth in Step 5.
- Add self-raising flour (175g) and program 1:30 minutes / Speed 5. Scrape down sides.
- Add chopped walnuts and mix Reverse+Speed 3 / 8 seconds. Divide the batter between your tins.
- Bake 20 - 25 minutes or until the cakes are golden brown and a skewer inserted near the centre comes out clean, or until the top springs back when lightly touched with a finger.
- Let cool completely on a wire rack before turning out. Wash and thoroughly dry your bowl, blade and lid.
- To make the icing, place milk (45g) and instant coffee granules (1 Tbsp) into the bowl. Mix Speed 3 / 10 seconds. Scrape down sides.
- Repeat mixing, Speed 3 / 10 seconds.
- Add icing sugar (200g) and butter (150g) and mix gradually increasing to Speed 5 / 30 seconds. Scrape down and mix again for a few seconds if required.
- Assemble the cake: Once cool, remove the cakes from the tins and place one of them upside down on a serving plate.
- For an English-style cake, spread half the icing on the bottom cake and place the other cake on top, right side up so that the flat sides are together. Spread the rest of the icing on top. For an American-style cake, spread about 1/3 of the icing on the bottom cake and place the other cake on top, right side up as before, so that the flat sides are together. Spread the remainder of the icing on the top and on the sides of the cake. This American method seals your cake and keeps it moist longer.
- Decorate your cake with the walnut halves.