I love cake. Duh . . . no surprise there right? Well, I don't bake a lot of cakes because usually there is far too much of it for just my husband and myself. . . .
I end up having to give half of it away . . . which technically is not a bad thing . . . but with the cost of food today, it doesn't happen to often nowadays.
I picked up the latest issue of Good to Know Recipes the other day and I was immediately drawn to the recipe for this Iced Coffee and Walnut Cake.
I picked up the latest issue of Good to Know Recipes the other day and I was immediately drawn to the recipe for this Iced Coffee and Walnut Cake.
Although it was a recipe for beginners . . . it seemed to be a cake that was neither too big, nor too small . . . but just the right size for us.
I do so love a Coffee and Walnut Cake, and this is a fabulous recipe. Very easy, quick and most delicious!
I do so love a Coffee and Walnut Cake, and this is a fabulous recipe. Very easy, quick and most delicious!
So delicious in fact that on the strength of this recipe alone . . . I treated myself to the cookery book it comes from. "Mastering the Art of Baking" by Anneka Manning and published by Murdoch books.
"Take a masterclass in your own kitchen with Mastering the Art of Baking. This comprehensive new volume includes classics such as brioche and pork and fennel sausage rolls, through to contemporary dishes such as strawberry macaron mousse cake and caramelized tomato tart.
"Take a masterclass in your own kitchen with Mastering the Art of Baking. This comprehensive new volume includes classics such as brioche and pork and fennel sausage rolls, through to contemporary dishes such as strawberry macaron mousse cake and caramelized tomato tart.
Guiding you
through the sweet and the savoury alike are comprehensive step-by-step
photographs and expert tips on getting the best results. No matter what
your previous baking experience is, Mastering the Art of Baking will
fast become your baking bible." (taken from the net.)
I have to confess . . . they did not lie. This is a fabulous book and I am very impressed.
I have to confess . . . they did not lie. This is a fabulous book and I am very impressed.
I highly recommend it and I have not been paid or gifted to say so. Now . . . back to the cake.
Simple, moist, not too big, not too small and D-E-L-I-C-I-O-U-S!!!! Stogged to the hilt with tasty walnuts and crowned with a fabulous buttercream icing. It's quite simply fabulous.
Simple, moist, not too big, not too small and D-E-L-I-C-I-O-U-S!!!! Stogged to the hilt with tasty walnuts and crowned with a fabulous buttercream icing. It's quite simply fabulous.
With a mild coffee flavour that is not over powering. We loved it. (Another thing I love are these wonderful loaf shaped parchment liners that you can get for in your baking tins from Lakeland!)
End of . . .
*Iced Coffee and Walnut Cake*
Makes 8 to 10 servings
Printable Recipe
This cake is a doddle to mix up and bake. Simple, easy and soooo scrummy!!
125ml of whole milk (1/2 cup plus 1/2 TBS)
75g of butter chopped (1/3 cup)
1 tsp instant coffee granules
110g caster sugar (1/2 cup plus 1 TBS)
60g of chopped toasted walnuts (1/2 cup), plus extra whole walnut halves to decorate
1 medium egg, at room temperature and beaten
150g of self raising flour, sifted (1 1/3 cup plus 1/2 TBS)
Coffee Buttercream Icing:
7 TBs butter, softened
1 tsp vanilla extract
160g of icing sugar, sifted (1 1/4 cup)
1 tsp instant coffee granules, dissolved in 1 tsp boiling water
spash of milk, if needed
Preheat the oven to 160*C/325*F/ gas mark 3. Butter an 8 by 3 inch loaf tin and line with baking paper, allowing it to drape over the sides, for ease of removal.
Put the milk, butter and coffee granules in a large saucepan. Cook and stir over medium heat until the butter is melted and the coffee granules dissolved. Remove from the heat and stir in the sugar and chopped walnuts with a wooden spoon. Stir in the egg until thoroughly combined. Stir in the flour gradually, until just combined. Pour the batter into the prepared pan and smooth the surface over with the back of a metal spoon.
Bake for 40 to 45 minutes, until well risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before removing to a wire rack to cool completely.
To make the buttercream, using an electric whisk, beat the butter and vanilla together in a small bowl, until pale and creamy. Gradually beat in the icing sugar, a bit at a time, until well combined. Dissolve the coffee granules in 1 tsp boiling water and then cool. Beat into the butter cream. If the buttercream is too thick, you may beat in a little milk, only adding 1 tsp at a time until it reaches the desired consistency.
Shhh . . . don't tell anyone it's coffee. Well . . . I suppose technically the Word Of Wisdom says nothing about eating anything that is coffee flavoured . . . only drinking it, so I'm probably ok. How many of us have been indulging in some Revels and ended up with the coffee flavoured one. Ugh . . . this cake is much, much better.
Don't you like that little Melamine tray? I got it from Berry Red. It's part of their Greengate Range which I absolutely love, love, LOVE!! (And no . . . I didn't get paid or receive anything free to say that either!)
End of . . .
*Iced Coffee and Walnut Cake*
Makes 8 to 10 servings
Printable Recipe
This cake is a doddle to mix up and bake. Simple, easy and soooo scrummy!!
125ml of whole milk (1/2 cup plus 1/2 TBS)
75g of butter chopped (1/3 cup)
1 tsp instant coffee granules
110g caster sugar (1/2 cup plus 1 TBS)
60g of chopped toasted walnuts (1/2 cup), plus extra whole walnut halves to decorate
1 medium egg, at room temperature and beaten
150g of self raising flour, sifted (1 1/3 cup plus 1/2 TBS)
Coffee Buttercream Icing:
7 TBs butter, softened
1 tsp vanilla extract
160g of icing sugar, sifted (1 1/4 cup)
1 tsp instant coffee granules, dissolved in 1 tsp boiling water
spash of milk, if needed
Preheat the oven to 160*C/325*F/ gas mark 3. Butter an 8 by 3 inch loaf tin and line with baking paper, allowing it to drape over the sides, for ease of removal.
Put the milk, butter and coffee granules in a large saucepan. Cook and stir over medium heat until the butter is melted and the coffee granules dissolved. Remove from the heat and stir in the sugar and chopped walnuts with a wooden spoon. Stir in the egg until thoroughly combined. Stir in the flour gradually, until just combined. Pour the batter into the prepared pan and smooth the surface over with the back of a metal spoon.
Bake for 40 to 45 minutes, until well risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before removing to a wire rack to cool completely.
To make the buttercream, using an electric whisk, beat the butter and vanilla together in a small bowl, until pale and creamy. Gradually beat in the icing sugar, a bit at a time, until well combined. Dissolve the coffee granules in 1 tsp boiling water and then cool. Beat into the butter cream. If the buttercream is too thick, you may beat in a little milk, only adding 1 tsp at a time until it reaches the desired consistency.
Shhh . . . don't tell anyone it's coffee. Well . . . I suppose technically the Word Of Wisdom says nothing about eating anything that is coffee flavoured . . . only drinking it, so I'm probably ok. How many of us have been indulging in some Revels and ended up with the coffee flavoured one. Ugh . . . this cake is much, much better.
Don't you like that little Melamine tray? I got it from Berry Red. It's part of their Greengate Range which I absolutely love, love, LOVE!! (And no . . . I didn't get paid or receive anything free to say that either!)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Oh Marie, the pictures are making my taste buds squirt. lol I'm currently dieting for a special event, but have this printed off to try later. I don't often make cakes for the very reason that you gave, but this looks like a winner.
ReplyDeleteI love coffee and walnut cake and yours looks delicious.
ReplyDeleteThis sounds and looks fabulous!
ReplyDeleteAdding this one to my summer to-try list... YUMMY! Thanks for all the treats, Marie. :o) ((LOVE & HUGS))
ReplyDeleteI'm making this now...will let you know how it turns out...I'm a brit living in the US and british food I miss and its the best.
ReplyDeleteI'm a brit living in the US and I miss my english food. Its the best. I am trying your cake recipe now...will let you know how it turns out
ReplyDeleteHi Happy, I hope that you enjoyed the cake. How do you like the US? It is a place I have always wanted to live, especially Vermont! I love it there. xxoo
ReplyDeleteHi There!
ReplyDeleteI just want to clarify that it's 7 tablespoons of butter for the icing? I'm going to try this amazing looking recipe tomorrow afternoon. Looking forward to it.......
Hi Hattie, the 7 TBS of butter is for the icing. The other amount is for the cake. I hope that you enjoy it!
ReplyDeleteHi I made this coffee and walnut cake and it was absolutely delicious thanks for sharing I love your blog and you've loads of recipes I want to try ..... Thanks for sharing ;) I especially love the look of the chocolate hazelnut crumb cake ... With love Tracy xx
ReplyDeleteTracy, thanks so much for coming back to tell me you love the cake. It is a real winner. I think you will love the chocolate hazelnut crumb cake as well! I do work hard on my page and try to present the very tastiest of dishes for my readers to try!
ReplyDeleteThis cake looked delicious and sounded easy so I gave it a go. Complete disaster! Didnt even resemble a cake. It was like a brick. didn't rise. Cooked it for longer but was still soggy and totally inedible. Very disappointed.
ReplyDeleteI'm sorry that you didn't have success with the cake Christine! As you can see my cake turned out very well and so have other people's. I wonder what your problem was? Wierd. Was your baking powder old?
ReplyDeleteI've just read this comment and it's worrying me - what baking powder? There's none mentioned in the recipe. I've got this in the oven at the moment, so fingers crossed it works!
DeleteThere is no baking powder in the recipe ciorstaidh! Your cake should be fine. I just dug the book out of my book case and double checked. I am sure what I meant when I was commenting to Christine, was "was her self raising flour old", or it could even have been that she used regular flour instead of self raising flour! Yours should be perfectly fine! Let me know how it goes!
ReplyDeleteHi I made the loaf cake today, this recipe is brilliant, very easy, economical as it uses low quantities and it only took about 5 mins to make. Since the butter melts there's no strenuous mixing required. I personally will add more coffee next time as I like it stronger, maybe 2 and half tea spoons. Also i may add a tiny bit of baking powder to make it rise more, although I forgot to seive the flour and this helps with rising.
ReplyDeleteHi Cooking Today, so glad that you enjoyed the cake! You are right it doesn't rise really high up. Sifting does help with this.
ReplyDeleteI just made this. It's delicious! Thank you.
ReplyDeleteThanks for taking the time to let us know Sezza182! So glad you like it!
ReplyDeleteHmmmmmmmm ... so I live in Calgary ... and I don't know if it's the altitude or something else but this cake was dead flat and didn't rise...can you suggest any tips to make it work in a high altitude dry climate??
ReplyDeleteI am not that well versed with High Altitude baking Lotty. You did use self-raising flour right? Also if you did use self raising flour, how old was it? If it is past the expiry date the leavening in it might not have any ooomph left. Its not a cake that rises really high, but it does rise some, and should not be flat. Did you sift your flour? Did you fold it in without overmixing just until it was combined?? I have found a page that does have some advice for high altitude baking. Here is the link: https://www.kingarthurflour.com/learn/high-altitude-baking.html
DeleteHi Marie... Thank you for responding. Flour was new.. and yes... well sifted. I'm thinking that perhaps I needed to add some bicarb soda? All my usual loaf recipes have that and they all work just fine. I tried a very similar recipe from Australian womens weekly and that was also a flop.... but am not deterred... baking and alchemy.... the same thing :) :) :) Again many thanks for responding and am going to read the link and see if that draws any light on the issue :) :)
ReplyDeleteThat might work Lotty! Keep me posted as to how you get on!
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