Coffee and walnut cake, coffee and walnut cupcakes, both are in my top ten favourite cakes.
Some time back I was invited to the launch of Kenco Millicano. Designer Patrick Cox and Patissier Eric Lanlard teamed up with Kenco Millicano to create a Kenco Millicano 'Cake Pop'. Unfortunately, I couldn't attend because it was in London, and an evening event. I'm ok, honest, but I'm still not over missing out on this!
Kenco Millicano is a 'wholebean instant coffee': a combination of instant coffee and finely-milled Arabica coffee beans. Just perfect for making my coffee and walnut cakes.
You will need: 12 hole muffin tray lined with muffin cases.
150g softened unsalted butter, 150g caster sugar, 175g self-raising flour, 3 eggs, 1 tablespoon Kenco Millicano.
1. Mix 1 tablespoon of Kenco Millicano in 1 tablespoon of boiling water. Leave to cool whilst you weigh out the other ingredients.
2. Preheat the oven to 180°C, 350°F, Gas Mark 4.
3. Put all the cake ingredients in a mixing bowl and beat for 2 minutes until light and creamy. Divide the mixture evenly among the cake cases.
4. Bake for 20-25 minutes.
5. Remove from oven and leave to cool in the bun tray.
You will need: 150g softened unsalted butter, 250g icing sugar, 1 teaspoon vanilla extract, 2 teaspoons hot water.
1. Put the butter and icing sugar in a bowl and beat until light and smooth.
2. Add the vanilla extract and hot water, beat again.
Thank you Kenco Millicano and Mel.