Espresso Walnut Cake Food

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!

MAPLE-WALNUT ESPRESSO TORTE

Steps:

• Bring all ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly and is reduced to 1 generous cup, about 5 minutes. Set aside.
• Preheat oven to 325°F. Lightly oil inside of 8-inch springform pan. Line bottom with parchment paper. Blend 2 cups walnuts and matzo meal in processor until nuts are finely ground. Using electric mixer, beat eggs, maple syrup, sugar, and salt in large bowl at high speed 5 minutes. Add espresso, lemon peel, and cardamom and beat until beginning to thicken, about 5 minutes longer. Gently fold in nut mixture in 4 additions. Pour batter into prepared pan.
• Bake torte until brown on top and tester inserted into center comes out clean, about 40 minutes. Transfer torte to rack. Spoon 4 tablespoons syrup over hot torte. Decorate top with walnut halves. Cool completely in pan on rack. (Can be made 1 day ahead. Cover remaining syrup and torte separately and let stand at room temperature.)
• Cut around pan sides to loosen torte. Remove pan sides. Cut torte into wedges. Serve with remaining syrup and whipped topping, if desired.
• *Kosher-for-Passover nondairy topping mix is usually available in the frozen foods section of kosher markets and some supermarkets. Prepare it according to directions on the label.

ESPRESSO WALNUT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Coat an 8-inch square baking pan with cooking spray and dust with 2 tsp. flour. Combine brown sugar, walnuts, cinnamon and 1 tsp. espresso powder in a small bowl.
• 3. Place the butter in a large microwave-safe bowl. Cover and microwave at HIGH for 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda and salt. Lightly spoon 1 1/3 cups flour into a dry measuring cup, level with a knife. Add flour and 2 tsp. espresso powder, stirring just until blended (do not overmix).
• 4. Spread half of the batter into the prepared pan and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture and sprinkle with remaining brown sugar mixture.
• 5. Bake at 350 degrees for 25 minutes or until a wooden toothpick, inserted in center, comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.

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.

ESPRESSO CAKE

Steps:

• Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
• Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
• In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
• Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.

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:

• 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.

ESPRESSO WALNUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour. Combine brown sugar, walnuts, cinnamon and 1 teaspoons espresso granules in a small bowl.
• Place the butter in a large microwave-safe bowl. Cover and microwave at HIGH for 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda and salt. Lightly spoon 1 1/3 cups flour into dry measuring cups, level with a knife. Add flour and 2 teaspoons espresso powder, stirring just until blended (do not overstir).
• Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
• Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.

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.

COFFEE AND WALNUT CAKE RECIPE

Steps:

• Tip all the cake ingredients into a bowl and beat well until smooth. Divide between two 18cm round sandwich tins (buttered, base-lined and floured) and spread out to level the surface.
• Bake in the centre of the oven at 180°C/350°F/Gas Mark 4 for 25-30 mins, or until the cakes are firm to the touch in the centre and spring back when lightly pressed.
• Remove from the oven and leave to cool in the tins for 5-10 mins. Remove from the tins and transfer to a wire rack to cool completely.
• For the filling, beat together the butter, icing sugar and chicory and coffee essence until smooth, adding 1tbsp boiling water if the mixture is still very thick. Fill a large piping bag with the mixture.
• Using a star-shape piping tube, pipe six or eight swirls on the top of one of the halves of cake, then use the rest of the filling to sandwich the two layers together. Place a walnut half on top of each swirl of filling.
• Dust the coffee and walnut cake with a little icing sugar before serving.