*Big Sigh!* Finally I get some peace-time for myself to write down all the mumble jumble thoughts that have been attacking me all day. But first i need a pat on the back; I finally managed to make some lovely delicious buttercream frosting without spoiling it. yayyy!
So, my better half had been asking me for long now to make him a buttery walnut cake to go with our morning coffee ritual (or in my case for breakfast, odd time snacking and dessert!) but the selfish me had been putting it off since i don’t like walnuts much and had no intention of baking a boring walnut cake. But then, i wanted to be the sweet wifey so decided to go ahead with it…no wait, not just any walnut cake…a Coffee Walnut cake with some addictive aromatic coffee flavor in it. I personally love everything coffee! so this cake should be a total win win for all of us! And it sure was 🙂
This cake has a wonderfully nutty, tender and moist texture. It was buttery alright! but i believe that’s where all the goodness came from 🙂 the coffee flavor was a little mild for me..will try enhancing it more next time. It’s definitely a great treat to serve with a cup of hot coffee or tea. But the best part for me was that my dear husband absolutely loveddd this cake. Makes me feel totally euphoric!
I adapted this recipe from Sara Danesin Medio (2011 MasterChef finalist) … found on the BBC food website.
[for the sponge]
50 grams walnut pieces
180 grams super fine sugar
180 grams soft butter (plus some for greasing)
160 grams plain flour
2 teaspoons instant espresso powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
3 large eggs
1-2 tablespoons milk
[for the buttercream frosting]
175 grams icing sugar
90 grams soft butter
1 1/4 teaspoons instant espresso powder (dissolved in 1 tsp boiling water)
approx 10 walnut halves (to decorate)
1. Preheat the oven to 180C
2. crush the walnut pieces. Set aside.
3. Dissolve the espresso powder/granules in 1 tblsp water. Set aside.
4. Beat together the butter and sugar in a bowl until light and fluffy. Whisk in the eggs, one at a time, until smooth and well combined. Fold in the flour, walnut pieces and the instant espresso mixture. I repeat…fold in! put away the beaters now.
5. Pour the batter into a greased pan. Bake for 30-35 minutes, or until golden-brown and a skewer inserted into the center comes out clean. Leave to cool completely before frosting.
TO MAKE THE BUTTERCREAM:
1. With a hand beater or stand mixer, add in lump free icing sugar, then add the butter and beat them together.
2. Dissolve the instant espresso powder in 1 teaspoon boiling water and add it while still hot to the mixing bowl, blending it until smooth.
3. That’s it! simple as that.
4. Now frost the cake any way you like. Swirly patterns are easier and look more homemade and inviting 🙂
5. Gently press the walnut halves on the top and enjoy the delicious cake with your favorite hot drink!