Coffee and Walnut Cake by The Fat Foodie
One of my favourite cakes is a coffee and walnut cake. I just love the flavour combination of deep, almost bitter, coffee and smooth, nutty walnuts, especially when merged with sweet, fluffy buttercream icing.
Ingredients for the coffee cake:
200g butter (or non-dairy version)
200g sugar
4 eggs
1 tsp vanilla extract
2 tbsps instant coffee dissolved in 50ml of hot water
150g self-raising gluten-free flour (I use Dove’s Farm G/F flour
1 tsp baking powder
1 tsp xanthan gum
Ingredients for the buttercream icing:
200g butter (or non-dairy version)
200g icing sugar
100g walnut halves
Method:
Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and line two 9 inch cake tins
Dissolve the instant coffee in the hot water and leave it to cool.
Put the butter and sugar in a mixing bowl and whisk until fluffy. Add the eggs, vanilla and coffee and whisk again until combined.
Add the flour, baking powder and xanthan gum and whisk until combined.
Divide the cake mixture between the two cake tins and bake in the oven for 30-35 mins or until a skewer pushed into the middle of the cakes comes out clean.
Leave the cakes to cool and make the buttercream icing in the meantime by mixing all of the icing ingredients together until combined.
Once the cake is cool, remove them from the cake tins
Spread the rest of the buttercream on top of the cake and then decorate with the walnuts before serving.
Coffee and Walnut Cake by The Fat Foodie
IF YOU LIKE THIS TRY THIS:
RHUBARB AND GINGER CRUMBLE
PINEAPPLE UPSIDE-DOWN CAKE
SNICKERDOODLES
CHOCOLATE FUDGE CAKE
RICE CRISPY CAKES
