Over 40's food, fashion and lifestyle blog sharing fun tips and how to posts...

Wednesday, 5 October 2016

Classic Coffee And Walnut Cake...


Classic coffee and walnut cake

Preparation time:10 minutes
Cooking time:20-25
Total time:30-35 minutes

Serves: 12


Ingredients:
  • 175g essential Waitrose Salted Dairy Butter, at room temperature
  • 175g golden caster sugar
  • 3 large Waitrose British Blacktail Free Range Eggs, beaten
  • 2 tbsp cooled strong coffee
  • 175g self-raising flour
  • 1 tsp baking powder
  • 100g Waitrose Walnut Halves, 6 reserved for decoration and the rest roughly chopped



For the frosting:
  • 200g essential Waitrose Salted Dairy Butter, at room temperature
  • 400g icing sugar
  • 2 tbsp strong black coffee, cooled


Method:
  1. Preheat the oven to 180°C, gas mark 4. Grease and line 2 x 20cm loose-bottomed cake tins.
  2. Using an electric hand whisk, beat the butter and sugar until light and fluffy. Gradually whisk in the eggs, then coffee, until well blended.
  3. Sift over the flour and baking powder and gently fold into the mixture with the chopped walnuts. Divide between the 2 cake tins, level off the surface and bake for 20–25 minutes until just set. Turn the cakes out onto a wire rack and leave to cool completely.
  4. Meanwhile, to make the frosting, beat the butter until soft and pale then gradually beat in the sugar followed by the coffee.
  5. Spread the top of one cake with a third of the frosting then place the second cake on top. Smooth the remaining frosting around the sides and top of the cake. Decorate with the reserved walnut halves.

Cook’s tip

  • If you want to treat your mum but are short of time, pick up one of our Seriously Cakes — such as the delicious Roasted Rhubarb & Ginger Cake or buttery Victoria Sponge Sandwich.


*Recipe and recipe photo provided by Waitrose* *No Payment was received*


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3 comments

  1. This cake looks really nice! I don't like coffee but I do not mind other coffee falvoured foods, I think I'd really like this cake! Yum. Found you via Wednesday blog hop :D xx

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