Would you lovely people...
cough up your best recipes for a walnut cake, complete with butter icing. I have been making them like mad for the last week but not got one that I would say was perfect.
Goodsoulette Wed 14/05/08 12:28
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I make a Coffee and walnut cafe, with a coffee sponge, do you want that recipe?
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Question Author
Yes please, I have been trying with coffee but its not been working out!
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Won't be long, gotta go out, but will leave recipe for you later!!
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Coffee and Walnut Cake with Coffee Cream
Pre-heat the oven to gas mark 3, 325°F (170°C).
Two 8 inch (20 cm) sandwich tins, 1½ inches (4 cm) deep, lightly greased and the bases lined with baking parchment.
For the sponge cake:
1½ level tablespoons instant coffee mixed with 2 tablespoons boiling water
3 oz (75 g) walnut halves
6 oz (175 g) self-raising flour
1½ level teaspoons baking powder
6 oz (175 g) softened butter
6 oz (175 g) golden caster sugar
3 large eggs at room temperature
For the syrup:
1 level tablespoon instant espresso coffee powder
2 oz (50 g) demerara sugar
For the filling and topping:
1 level tablespoon instant espresso coffee powder
1 rounded tablespoon golden caster sugar
10 walnut halves, reserved from the sponge cake
9 oz (250 g) mascarpone
7 fl oz (200 ml) 8 per cent fat fromage frais
Toast all the walnuts, spread them on a baking sheet and place in the pre-heated oven for 7-8 minutes. After that, reserve 10 halves to use as decoration later and finely chop the rest. In a large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl.
Add all the other cake ingredients (except the coffee and walnuts) to the bowl and whisk everything together until you have a smooth, well-combined mixture, then fold in the coffee and chopped walnuts. You should end up with is a soft mixture that drops off the spoon easily, if not, add a spot of water. Divide the mixture between the prepared sandwich tins, spreading the mixture around evenly. Then place the tins on the centre shelf of the oven and bake them for 30 minutes.
Continued........
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For the syrup, first place the coffee and sugar in a heatproof jug, then measure 2 fl oz boiling water into it and stir briskly until the coffee and sugar have dissolved. Next for the filling and topping, place all the ingredients, except the reserved walnuts, in a bowl and whisk them together until thoroughly blended. Then cover the bowl with clingfilm and chill until needed.
When the cakes are cooked, remove them from the oven but leave them in their tins and prick them all over with a skewer while they are still hot. Spoon the syrup as evenly as possible over each one and leave them to soak up the liquid as they cool in their tins. When they are absolutely cold, turn them out very carefully and peel off the base papers, I turn one on the plate I'm going to serve it on. Spread half the filling and topping mixture over the first cake, place the other cake carefully on top and spread the other half over. Finally, arrange the reserved walnut halves in a circle all around. Chill until you're ready to serve.
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Brother's gone for me, bless!
I have not one, but 2 different recipes for you.
The first, is a basic Victoria sandwich cake mix, 4 oz of caster sugar, butter/marg/SR flour and two eggs, 2 tablespoons full of Camp coffee essence, or if a sronger coffee flavour is required, 1 heaped tablespoon coffee disolved in 1 tablespoonful boiling water.
Butter icing as below
Bake in two 7 inch tins, 180C, 350F gas mark 4 25-30 mins
The other is virtually fatless:
4 eggs, 6oz caster sugar, 4oz plain flour, 1 tablespoon oil, 4oz finely chopped walnuts
Whisk eggs and sugar until thick and leave a trail, fold in flour gently and add oil. Divide between two 8 inch tins, bake 190C, 375F or gas mark 5 for 30-35 mins.
Butter icing
8oz Butter
1lb icing sugar
2 tablesp milk
2 tablesp Coffee essence (or as before with coffee and boiling water)
walnut halves to decorate
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Question Author
Thankyou very much chaps/chappettes. Ill make them over the next couple of days and get back to you.
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