A Match Made in Heaven?

Everyone knows there's some flavours that just go. Whether it be chocolate and orange, cheese and onion or pork and apple. Some ingredients just blend to bring out the best of whatever its partnered with. And today's recipe is no exception. Today's bake is a classic coffee and walnut cake-these two ingredients work amazingly together. It just seems to have stuck as a firm UK favourite; and to be quite honest, cake doesn't come much better than this. So get your spatulas at the ready, and on your marks, get set, bake!

Ingredients:
For the Cake.
8oz Self Raising Flour
8oz Caster Sugar
8oz Softened Butter
4 Eggs
50ml Strong Black Coffee (or 2 tbsp. Coffee Flavouring e.g. Camp)
3oz Chopped Walnuts

For the Buttercream.
4½oz Unsalted Butter
7oz Icing Sugar
50ml strong black coffee (or 2 tbsp. Coffee Flavouring e.g. Camp)
12 Walnut Halves, to decorate


Method:
Preheat your oven to 180 degrees Celsius.
Grease and line two 8inch cake tins.
In a bowl, beat the butter and sugar together until cream in colour and has a fluffy texture.
Add the eggs one at a time to the butter and sugar mixture, beating well to incorporate each egg. Add your coffee to the mixture and stir well. Next, add your self raising flour and the walnuts and stir again until completely combined.
Spoon the cake mixture your prepared tins and then bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
Remove the cakes from the oven and leave to one side to cool on a wire rack.

For your buttercream, beat together the butter and icing sugar together until pale and light. Add the coffee and mix well.
To decorate, level out each cake with a serrated knife and spread the buttercream over the top of each sponge, and place one cake on top of the other. Decorate the top of your cake with the walnut halves and its ready to serve! How simple was that?

A classic combination, perfect for any day of the week.

Happy baking!

Charley x

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