COFFEE & WALNUT CAKE
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
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.
Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
MARY BERRY'S COFFEE AND WALNUT CAKE
Mary Berry makes it easy with this delicious coffee and walnut cake. It makes a great treat for Mother's Day. Equipment and preparation: You will need two loose-bottomed 18cm/7in sandwich tins.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 6-8
Number Of Ingredients 12
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.
RATTAN DIRECT
This Classic Coffee and Walnut Cake was a bit of a revelation. Yes, you can put strong coffee in and the recipe reflects that, but the first round of development led to a cake that has a coffee kick in the icing (that gets stronger each day) but the cake itself had more caramel (deep, like Crème Brulee as opposed to super sweet) tones than coffee. Coffee and Walnut Cake Batter/Rattan Direct The texture is like a really good carrot cake and we can only assume that the walnuts helped there! We did not toast the walnuts as some do but rather kept the flavor profile of the raw nuts instead of adding more toasty bitter notes, coffee has plenty of those. Coffee and Walnut Cake batter/Rattan Direct The main question with a coffee cake is which coffee to use. We found that making a strong instant coffee is best, with its more rounded flavors. But feel free to experiment! If you want to aim for the original version, that only hints at coffee, then double the amount of water specified in the recipe. Remember you will need to leave time for the coffee to cool! Classic Coffee and Walnut Cake/Rattan Direct Want to see how it's done? Click here to see the how-to video! This recipe is courtesy of the chefs at Rattan Direct.
Provided by By Rattan Direct | October 1, 2017 8:00 am
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- 1 Make up your coffee and leave aside to cool. Preheat the oven to 350F 2 Grease and line your pie pan 3 Chop the walnuts with a large knife; if you aim for pieces about the size of rice grains, you will also get the requisite number of smaller bits too. They improve the texture of the cake. If you're very careful you could use a processor but take care not to end up with walnut butter 4 Place the softened butter in a mixing bowl and add the sugar. Whisk on full speed until pale and fluffy. A good 10 minutes will do it; this step is vital for a soft moist cake 5 Now, gradually add the beaten egg. If the mixture looks to curdle, add a tablespoon of the flour and beat well with the mixer 6 Mix the flour with the salt and baking powder. Taking half of the coffee, and three-quarters of the walnuts, alternate between the flour mix and the coffee/walnuts, folding each in completely before adding the next 7 Go carefully, with the edge of the spoon, to keep as much air as possible in the mix 8 Divide between the pans, smooth out the tops and bake for 25 minutes 9 Test the cakes, first by pressing on the top; it should bounce back but with a little give. Then stick a knife in and see if it comes clean 10 Don't be tempted to give it a little longer 'to be on the safe side'. Obviously, you do not want the raw batter, but it is better to have it sink slightly when it cools than have a dry cake 11 Let the cakes cool in the pans for ten minutes then turn out and cool completely
- 1 Whisk the mascarpone (or cream cheese) with the lemon zest, rest of the coffee, and the powdered sugar 2 Spread half of the icing on the bottom half, sandwich with the top and repeat. Scatter with the remaining walnuts 3 Slice and serve. The icing gets deeper as the days go by, and the moist cake keeps really well
TRADITIONAL COFFEE AND WALNUT CAKE
I was looking through the site for coffee (flavoured) cakes and was amazed there wasn't more recipes for coffee and walnut cake, which when I was growing up was one of the most traditional cakes that was always on sale in the village shop. It used to seem really 'grown up' to me (but was also my favourite!), and this is the recipe my mum always used- I think it might have originally started off as a Delia Smith recipe. Hope you enjoy it :).
Provided by RainbowBubbles
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside.
- Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well.
- Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts.
- Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).
Nutrition Facts : Calories 518.6, Fat 28.7, SaturatedFat 14.8, Cholesterol 110.8, Sodium 491.2, Carbohydrate 63.7, Fiber 0.9, Sugar 51.1, Protein 4.5
COFFEE & WALNUT CHEESECAKE
Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve
Provided by Jane Dunn
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
- For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
- To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 656 calories, Fat 56 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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