Coffee and walnut cake is a flavour combination made in heaven and for a coffee lover like me, it's win win!
A classic cake that shouldn't be messed around with too much and one, that for me, still has it's place in a coffee shop, regardless of how 'too cool for school' they are.
I've made this cake with instant espresso powder which can be found at the supermarket, the cake is made with a mixture of butter and margarine which produces a lighter sponge.
You can't beat a traybake, it cuts easily and freezes.
Stand mixer instructions - Thermomix Instructions in italics.
You will need: Traybake tin 30cm x 20cm - base and sides lined with baking paper so the cake can easily be removed after cooling.
- 100g block margarine
- 75g salted butter, softened
- 175g self raising flour
- 1 tsp baking powder
- 3 eggs
- 3 teaspoons instant espresso powder
- 2 tbsp milk
- 60g walnuts chopped
Add all the ingredients, except the chopped walnuts, to the bowl. Mix 2 minutes until smooth. Fold in the chopped walnuts.
Add all the ingredients, except the chopped walnuts, to the jug. Mix 20 secs/speed 5. Scrape down 20 secs/speed 5. Add the chopped walnuts 10 Secs/Reverse/Speed 3.
Pour the batter into the prepared tin and bake for 40 minutes. Remove from the oven and place on a wire rack to cool. Once cool remove the cake.
- 100g unsalted butter, softened
- 200g icing sugar
- 2 tsp instant espresso powder
- 3 tsp water or milk
Add the icing sugar, butter, water and espresso powder to the TM jug. Mix 20 sec/speed 4. Scrape down and mix again 20 sec/speed 4.
Dollop the icing over the sponge and spread carefully with an offset spatula. Decorate with chopped walnuts. Place in the fridge to set. Remove from the fridge and cut into bars. Freeze any leftover icing.