It’s a great pleasure to introduce our latest guest post this week on A Different Kitchen. My good friend, and master baker, Kelvin, shares with us his recipe for Coffee and Walnut Cake. He has treated me to a slice of this and I can confirm it is delicious, with a creamy coffee coating and a walnut crunch.
Hi, this is a cake that I have made a few times now. It has always been very popular with my family, and I have developed it to take account of their feedback. In particular, I have added more coffee cream filling to coat the top and sides of the cake (not just the middle), and more walnuts. This latest version was well-received at my wife’s birthday party recently. My little 3 year-old grand-daughter liked it a lot, having a second slice and asking for me to make her next birthday cake. A satisfied customer indeed!
15 mins to prepare, and around 40 mins to bake.
I used a 24cm diameter size baking tin, enough for around 16 generous slices.
You Will Need
For the Cake
- 225g softened butter
- 225g caster sugar
- 4 eggs
- 275g self-raising flour
- 1 teaspoon (tsp) baking powder
- 4 tablespoons (tbs) milk
- 2 tsp vanilla essence
- 80g walnuts (chopped)
- 1 tbs instant coffee granules with 1 tbs boiled water
For the Filling
- 150g softened butter
- 400g icing sugar (sifted through a mesh sieve)
- 4tsp milk
- 2tsp instant coffee granules with 2tsp boiled water
- 50g walnuts halved for decorating the top of the cake.
For the Cake
- Grease cake tin with a thin layer of butter and pre-heat a fan oven to 160C.
- Beat the eggs well in a cake bowl until fluffy. Add butter, sugar, finely chopped walnuts, flour, baking powder, milk and vanilla essence. Dissolve the coffee granules in the boiled water, and add to the bowl once cooled. Mix well.
- Spread mixture evenly into the cake tin.
- Bake until ready in oven for 30/40 mins. Check to make sure it is no longer moist inside.
For the Filling
- Beat softened butter and gently add filtered icing sugar (and when all icing sugar added) add milk. Dissolve the coffee granules in 2tsp water, and add when cooled. Beat together until smooth.
- After the cake has cooled, cut it into half. Inside one half thinly spread filling. Place other half on top and cover with the remainder of the filling and around the sides (as shown in the photo).
- Finish by decorating halved walnuts over icing on top of cake.
- Keep in the fridge to harden the icing.
- Take out of the fridge 30 mins before serving.
- Slices can be frozen to retain freshness.
My choice of musical track for adding to Kevin’s ADK Playlist is The Sounds of Silence by Simon and Garfunkel. I particularly like this version, recorded live. The wonderful harmonies, the lyrics and the simple accompaniment on acoustic guitar combine to make this a favourite song of mine.