{"id":1619,"date":"2014-05-25T19:50:49","date_gmt":"2014-05-25T19:50:49","guid":{"rendered":"http:\/\/loveeatsleepfood.com\/?p=1619"},"modified":"2021-04-04T14:10:02","modified_gmt":"2021-04-04T14:10:02","slug":"coffee-and-walnut-cake","status":"publish","type":"post","link":"https:\/\/loveeatsleepfood.com\/?p=1619","title":{"rendered":"Coffee and Walnut cake"},"content":{"rendered":"

I truly understood why Coffee and walnut cake is so delicious a few years ago when I was introduced to it by my uncle. I was getting into coffee a lot more back then and I like walnuts anyway. The two do make such great match. <\/p>\n

For my parents anniversary about two\/three years ago, I made a coffee and walnut cake and it was a total disaster, I actually made it twice and they were both flat as a pancake. It was hideous and I felt so so so deflated, we had people coming round and I didn’t know what to do? but I still had to serve it and just tell them it didn’t turn out \ud83d\ude41<\/p>\n

I later found out it was due to the self-raising flour, don’t ever buy Tesco self raining flour absolute rubbish and totally ruined my day! I do believe though that when do things wrong there’s can be positive from it. I learnt a great lesson, always use good quality self-raising and ever since that day I have! lol<\/p>\n

So with this coffee and walnut cake (actually it was also made for my parents anniversary!!!! I just realised), I was determined not to have a flat pancake cake\u2026.I had my good quality self raising at hand and was ready to go!\u2026yet again there was another story! Dear o dear!!!!<\/p>\n

The first recipe I used was Nigella’s<\/a> recipe, I love her recipes and I thought they will be no disasters here as her recipes usually work out right?\u2026but I was wrong. When the cake came out of the oven the texture looked slightly odd…Her recipe uses all in one method and I feel this is where I went wrong as I don’t think the butter had incorporated properly and I didn’t want to over mix it (Nigella’s recipe cake is the one in the middle tier of the cake pictures). Eeek I felt deflated yet again, however came round two ding ding. This time I used Guardian recipe which didn’t have the all in one method and I made sure that the sugar and butter was creamed to the max! <\/p>\n

I personally like an intense flavour of coffee in my coffee and walnut, I don’t see the point of having weak tasting coffee cake it should be strong and intense. As I wasn’t the only person having the cake I couldn’t add too much coffee which was a shame :(.<\/p>\n

\"coffee-walnut\"<\/a> \"coffee-walnut2\"<\/a> \"coffee-walnut3\"<\/a> \"coffee-walnut4\"<\/a> \"coffee-walnut5\"<\/a> \"coffee-walnut6\"<\/a> \"coffee-walnut7\"<\/a> \"coffee-walnut8\"<\/a><\/p>\n

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Coffee and Walnut cake<\/div>\t
2014-08-05 12:49:50<\/div>\t\t
Serves 8<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
Ingredients<\/div>\t\t\t
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  1. 2 tbsp - instant coffee<\/li>\t\t\t\t
  2. 100g - walnut halves<\/li>\t\t\t\t
  3. 225g - unsalted butter, at room temperature<\/li>\t\t\t\t
  4. 225g - light-brown sugar<\/li>\t\t\t\t
  5. 4 eggs - beaten<\/li>\t\t\t\t
  6. 225g - plain flour<\/li>\t\t\t\t
  7. 3tsp - baking powder<\/li>\t\t\t\t
  8. 1\/4tsp - salt<\/li>\t\t\t\t
  9. Milk, optional<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    For the icing<\/div>\t\t\t
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    1. 2tbsp - instant coffee<\/li>\t\t\t\t
    2. 165g - unsalted butter<\/li>\t\t\t\t
    3. 425g - icing sugar<\/li>\t\t\t\t
    4. 1\/4tsp - salt<\/li>\t\t\t\t
    5. 4tbsp - double cream (I used milk)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. 1. Mix the coffee with 1 tbsp boiling water, and then leave to cool. Meanwhile, toast the walnut halves in a dry pan until they smell toasted and nutty, then set a quarter of them aside and roughly chop the remainder.<\/li>\t\t\t\t
      2. 2. Preheat the oven to 180\u00b0C (160C fan) and grease 2 x 20cm sandwich tins.<\/li>\t\t\t\t
      3. 3. Beat the butter and sugar together until really light and fluffy. Whilst the mixer is running<\/li>\t\t\t\t
      4. pour in the beaten egg mix very gradually, scraping down the sides of the mixer as necessary.<\/li>\t\t\t\t
      5. 4. In a bowl sift flour, baking powder and salt. Then add this to the mixture and gently fold in with a large metal spoon, adding the coffee and chopped walnuts as you go.<\/li>\t\t\t\t
      6. 5. The batter should fall, reluctantly, from a spoon; if not, add a little milk to loosen it. Divide between the 2 tins, and bake for about 25 minutes until well risen. Allow to cool for 10 minutes in the tins, then put on a wire rack to cool completely. Meanwhile, mix the 2tbsp coffee for the icing with 1tbsp boiling water and allow to cool.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        For the icing<\/div>\t\t\t
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        1. 1. Beat the butter until soft, then sift in the sugar and salt and add the cooled coffee and cream. Stir together until evenly combined. Top one cake with a little less than half the icing, spreading it more thickly in a ring around the edge, and then place the other cake on top. Spoon the remaining icing on the top, and arrange the walnuts in a pleasing pattern.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Notes<\/div>\t\t\t
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          1. Keep whole pieces of walnuts for decoration and use broken ones for the cake mix.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
            \n Adapted from Guardian <\/a> <\/div>
            \n Adapted from Guardian\n <\/div>
            https:\/\/loveeatsleepfood.com\/<\/div>\t
            Wordpress Recipe Plugin<\/a> by Recipe Card<\/a><\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

            I truly understood why Coffee and walnut cake is so delicious a few years ago when I was introduced to it by my uncle. I was getting into coffee a lot more back then and I like walnuts anyway. The two do make such great match.  For my parents anniversary about two\/three years…<\/p>\n","protected":false},"author":1,"featured_media":1629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[12,13],"tags":[],"class_list":["post-1619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/1619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1619"}],"version-history":[{"count":6,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/1619\/revisions"}],"predecessor-version":[{"id":4550,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/1619\/revisions\/4550"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/media\/1629"}],"wp:attachment":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}