Coffee Walnut Layer Cake Food

COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• In a bowl, beat the butter and sugar together until very light and pale.
• Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
• Add the espresso to the mixture and stir well.
• Add the flour and walnuts and stir well to completely combine.
• Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
• Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
• Remove the cakes from the oven and leave to cool on a wire rack.
• For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
• Add the espresso and mix well.
• Spread the buttercream over the top of each cake, then place one cake on top of the other.
• Decorate the top of the cake with the walnut halves and serve in generous slices.

COFFEE & WALNUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
• Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
• Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

NO FAIL COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.
• One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.
• Add the flour and chopped walnuts and gently fold in until fully combined.
• Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.
• Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.
• Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.

COFFEE AND WALNUT CAKE, A CLASSIC BRITISH CAKE FOR AFTERNOON TEA

Steps:

• Preheat the oven to 350F (180C)
• Using a stand mixer, hand mixer or by hand, cream the butter and sugar until light and fluffy. Add an egg to the butter and sugar mixture and blend thoroughly.
• Add about a quarter of the flour and mix until cleared. Repeat with the remaining eggs and flour until the eggs and flour are used.
• The cake mixture will be light and creamy.
• Add the chopped nuts. Stir the espresso powder into the liquid espresso, then add to the mixture.
• Blend well, then divide the cake mixture into the prepared 8" cake tins.
• Bake for about 30 minutes or until a cake tester comes out clean. Cake will be a lovely golden brown color.
• Allow the cakes to cool in the pans for 10 minutes, then carefully remove and place on cooling racks (remove the paper.)
• Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
• If the cakes aren't flat on top, cut them so that they are level (I like to use this super inexpensive tool.) Then either spread or pipe just under half of the frosting on one layer of the cake (the cut side.)
• Place the second layer on top. Be sure to put the cut side down (so both cut sides are facing each other in the middle.) Spread the frosting on the top. This is a very rustic cake, so don't worry if you don't get it to look perfect.
• Next, pipe rosettes on top of the cake (or you can place dollops of frosting) for 8, 10 or 12 walnut halves to sit on, depending on how many slices you want to have.
• Lastly, add a walnut half to each rosette. That's it! You've just made a classic British coffee and walnut cake!

COFFEE WALNUT LAYER CAKE

Steps:

• Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
• Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
• For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
• Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

MARY BERRY'S COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 18cm/7in sandwich tins and line the bases with baking paper.
• Put the butter, sugar, eggs, flour, baking powder, walnuts and coffee essence in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth.
• Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
• Bake for 20-25 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
• For the filling and topping, beat the butter and gradually add the icing sugar. Add the milk and coffee essence and beat until smooth.
• Choose the cake with the best top, then put the other cake top-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.

COFFEE WALNUT LOAF CAKE

Steps:

• Preheat the oven to 170°C/325°F.
• Grease the 1lb loaf cake pan and line the base with baking parchment.
• Roughly chopped the walnut into small pieces. Set aside.
• Heat the milk in the microwave for 10 seconds and mix with the instant coffee powder. Set aside.
• Put the soften butter into a stand mixer and beat it until creamy in a medium speed. Add the sugar. Continue to mix until well combined.
• Add the egg into the mixture one by one until well combined. Then add the vanilla extract and the coffee mixture.
• In another mixing bowl, sift the flour, baking powder, bicarbonate of soda and salt.
• Add the dry ingredients into the stand mixer and continue to mix until just well combined.
• Use a spatula to fold in around 50g of chopped walnut into the batter and just well incorporated.
• Pour the batter into the loaf pan and sprinkle the remaining chopped walnut pieces on top of the batter. Bake it for around 35-45 mins or until insert a toothpick in the center comes out clean.
• Remove from the oven and let it cool for 10 minutes then transfer to a wire rack to cool completely.
• Store the cake in an airtight container at room temperature up to 3 days.

WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
• Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
• Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
• Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

COFFEE AND WALNUT CAKE

Steps:

• Pre-heat the oven to 180 C/350 F/Gas Mark 4. Place the 50 grams/1.8 oz walnuts and 250 grams/8.8 oz sugar in your food processor. Blitz for about 10 seconds or until the sugar is rubbly and beige.
• Add 250 grams/8.8 oz butter, 225 grams/8 oz plain flour, 5 tsp espresso powder, 2.5 tsp baking powder, 0.5 tsp bicarbonate of soda, 4 eggs, 2 tbsp milk and a pinch of salt and blitz until completely mixed together. Add a tbsp more milk if it isn't a really soft dropping consistency. If you are making this in a free standing mixer or with an electric hand held whisk then empty out the blitzed walnuts into your mixing bowl and proceed as above.
• Empty out into your tins. You can weigh them to get roughly the same in each one. Bake in the oven for about 25/30 mins. You want to feel that the top is slightly spongy and a skewer or cocktail stick comes out clean. Try not to over bake.
• Leave in the tins for 10 mins before running a knife around the edges and carefully removing to a wire rack to fully cool.
• Put 350 grams/3 cups icing sugar, 175 grams/6.2 oz unsalted butter and 2.5 tsp of espresso powder dissolved in 1 tbsp of boiling water in the food processor (cleaned) and whizz together until smooth. When the cake is fully cool then sandwich the sponges together with the icing. Apply the final layer to the top sponge. Decorate with the remaining walnut halves.
• Apply To Horrified Face.

COFFEE WALNUT LAYER CAKE

Steps:

• Heat oven to 350 degrees.
• Butter two 8-inch cake pans, and line base of each with parchment paper.
• In food processor, combine 1/2 cup walnut pieces and sugar.
• Process to a fine powder.
• Add butter, flour, baking powder and eggs.
• Process to a smooth batter.
• Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running.
• Mixture should be just soft enough to drop from a spoon; if not, add more milk.
• Divide cake batter between two pans.
• Bake until risen and springy to touch, about 25 minutes.
• Cool on a rack for 10 minutes, then remove from pan and place on rack.
• Remove parchment paper.
• Cool completely.
• For frosting: Place confectioners' sugar in food processor and pulse until lump-free.
• Add butter and process until smooth.
• Add coffee mixture down feed tube and pulse until well blended.
• Place one cake upside down on a plate or cake stand.
• Spread with about half the frosting.
• Place second cake right side up on frosting, and cover top and sides in a swirly pattern.
• Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

WALNUT COFFEE CAKE

Steps:

• Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
• Mix flour, baking powder, baking soda& salt together; set aside.
• Cream margarine and the 1cup sugar until light & fluffy.
• Add eggs& vanilla; beat thoroughly.
• Blend in sour cream alternately with flour mixture; stir in nuts.
• Divide& spread batter evenly in pan (s).
• Combine topping ingredients& sprinkle on top of batter.
• Bake at 350 for 35-40 minutes (40-45 if using 9x13).
• Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
• Also, this cake freezes well!

INCREDIBLY MOIST COFFEE-WALNUT SNACK CAKE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.
• With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.
• Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
• In a mixing bowl with an electric mixer , beat the 4 ounces of softened butter with the granulated sugar until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.
• In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.
• With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture. Blend well.
• Fold in the finely chopped walnuts.
• Spread the batter in the prepared baking pan.
• Bake for approximately 30 to 40 minutes, or until the cake springs back when lightly touched with a finger. A toothpick should come out clean when inserted into the center of the cake.
• Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.
• In a mixing bowl with an electric mixer, blend the confectioners' sugar with the 2 tablespoons of butter and the cream cheese.
• Beat in the strong espresso or coffee, 1 teaspoon at a time, until the frosting is fluffy and spreadable. Add more confectioners' sugar if it becomes too thin.
• Coarsely chop the remaining 1/4 cup of walnuts.
• Spread frosting over the top and sides of the cooled cake.
• Sprinkle the coarsely chopped walnuts over the top of the cake.

RAISIN-WALNUT COFFEE CAKE

Steps:

• Heat oven to 375°F. Butter an angel food cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a small bowl, combine walnuts, brown sugar, and cinnamon; transfer half to a second bowl and mix in raisins.
• Using electric mixer, on medium speed, beat granulated sugar and butter to combine, 2 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low and mix in flour mixture until just combined. Mix in sour cream until just combined.
• Spread half of batter evenly in prepared pan and sprinkle with raisin-walnut mixture. Top with remaining batter and sprinkle with walnut mixture. Bake 30 minutes.
• Reduce oven temperature to 300°F and continue baking until wooden pick inserted into cake comes out clean, 20 to 25 minutes more. Cool cake completely in pan on wire rack.
• Unmold cake. Slice and serve, or wrap in plastic and freeze for up to 3 days. One hour and 15 minutes before serving, let thaw to room temperature. If desired, warm in 375°F oven.