It was my lovely mother in-laws birthday recently so I wanted to make her a cake for the celebration. In true Great British Bake-Off style I went for a classic cake and a little twist – coffee and walnut whip cake. I used my favourite recipe for this cake by Lorraine Pascale from her book, Fast, Fresh and Easy Food.
To make the cake you will need:
For the sponge:
- 175g soft butter
- 2 tbsp instant coffee
- 100g walnut halves
- 150g self-raising flour
- 50g wholemeal flour
- 200g soft light brown sugar
- 1tsp baking powder
- 4 medium eggs
- 1tsp vanilla extract
- 1 tp instant coffee
- 1 tbsp caster sugar
- 400g icing sugar
- 200g soft butter
- 2tbsp instant coffee
- Preheat the oven to 180 degrees. Boil the kettle and grease the baking tins.
- To make the sponge, put the coffee powder into a mug and add 2 tablespoons of hot water to the coffee. Mix until smooth. Chop the walnuts.
- Put the flours into a bowl along with the sugar and baking powder and mix. Next, add the butter, eggs, vanilla extract, prepared coffee and chopped walnuts. Beat until smooth and combined. Divide the mixture between two tins and pop in the oven for 25 minutes or until cooked.
To make the syrup, begin by boiling the kettle. Spoon the coffee powder and sugar into a mug and add two tablespoons and boiled water. Stir until the sugar is dissolved.
- Once the cakes are cooked, remove from the oven and brush the coffee sugar over the sponge. Leave the cakes to cool for a few minutes then transfer onto a wire rack.
- Whilst the cakes are cooling, make the buttercream. Sift the icing sugar into a bowl and add the butter to it. Beat until light and fluffy. Blend the coffee powder in a mug with 1 tablespoon of hot water and stir into the butter cream.
- Sandwich your cakes together with a generous amount of buttercream and spread the rest on top. Add walnut whips to the centre and sprinkle a few crush walnut on top to finish.
You only need a small slice at a time with a cup of tea.
~ Laura xx ~