Sunday, December 11, 2011

Nigel Slater's Coffee and Walnut Cake


Do you think Nigel will approve of the way I have decorated the cake? I am guessing not, but I fell in love with these little coffee cup chocolates and decorated my coffee and walnut cake with them instead of the usual walnuts. Well, it is coming up to Christmas...........and if it looks good and tastes good, then that's ok with me.

These coffee cups were made especially for me (well perhaps not!). Here we have cappuccino, caramel macchiato, hazelnut latte and espresso.

The cake is light and fluffy, the buttercream can be made stronger with the addition of more coffee to counteract some of the sweetness, the tiny coffee cups are perfect......it's good enough to make you forget Christmas is on the horizon!

The cake keeps well and here is the recipe:

You will need: 2 x 21cm greased sponge tins.

For the cake: 175g softened butter, 175g unrefined golden caster sugar, 65g chopped walnut pieces, 3 large eggs, 175g self-raising flour, 1 tsp baking powder, 2 tsp instant coffee granules dissolved in 1 tbsp boiling water.

1. Preheat the oven to 180°C/gas Mark 4. Beat the butter and sugar until light, pale and fluffy. Add the eggs a little at a time to the butter and sugar, beating well after each addition.
2. Mix the flour and baking powder together and mix gently into the cake batter. Stir the dissolved coffee into the cake mix, followed by the chopped walnuts.
3. Divide the cake mixture between the two cake tins, smooth lightly and bake for 20-25 minutes.

For the buttercream: 200g softened butter, 400g icing sugar, 2 tsp instant coffee granules, 60g walnut halves.

To make the buttercream:

1. Beat the softened butter until soft and pale, add the icing sugar and beat until soft and fluffy. Dissolve the coffee granules in 1 tbsp boiling water and then mix into the buttercream. Fold in the walnut pieces.
2. Spread one of the cakes with a third of the buttercream, then place the second sponge on top, and spread the remaining buttercream on the top, and around the sides if you wish.

5 comments :

Marmaduke Scarlet said...

Very cute! I am sure Nigel would approve :)

Kelly-Jane said...

I made this not that long ago, although I played about with it a little, it's a lovely cake.

Maggie said...

Marmaduke Scarlet - I think he would cringe!
Kelly-Jane - it is a lovely cake and we really enjoyed it.

Anonymous said...

Cilla said:-

The cake is perfect but the butter cream ingredients seem a bit excessive. eg 200gs softened butter
and 400gs icing sugar!!! I have made this cake twice and both times I have had to add more icing sugar as the mixture was far too runny.
Next time I will use half the amount of butter I think.
Otherwise this cake is delicious yum!

Maggie said...

Hi Cilla - thank you for your comment regarding the buttercream. These are the quantities stated in his original recipe and I have just looked at the BBC Food website and they also give the same quantities for an everyday buttercream http://www.bbc.co.uk/food/recipes/basicbuttericing_73263
I have always used half unsalted butter to the amount of icing sugar and I am puzzled as to why this has happened to you. As you quite correctly say the only way is to try using less butter. Or, try using a different brand of butter perhaps (but I wouldn't think this would make any difference).

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