Bbc Good Food Coffee And Walnut Cake Recipes

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

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.

COFFEE CREAM & WALNUT CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
• Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
• Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

COFFEE & WALNUT CAKE

Steps:

• Grease and line the bases of two 20-cm/8-inch sandwich tins preheat the oven to 180C/gas mark 4.
• Cream together the butter and muscovado sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.
• Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.
• Divide the mixture between the prepared cake tins and smooth level. Bake in preheated oven for 20-25 minutes, or until golden brown and springy to the touch. Turn out onto a wire rack to cool.
• For the frosting, beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy.
• Use about half the mixture to sandwich the cakes together, then spread the remaining frosting on top and swirl with a pallet knife (optional) decorate with walnut halves.

EASY COFFEE & WALNUT CAKE

Steps:

• Preheat oven to 180C.
• Put the soft butter, sugar and baking powder into a bowl, mix until smooth. Beat the eggs and gently add to the mixture. Add the flour (must be sieved in). Dissolve the coffee in approx. 10ml of hot water, add to the mixture and add most of the walnuts, (keep some back for decoration).
• Lightly grease and flour 2 sandwhich tins, spoon the mixture equally into each tin. Cook in the middle of oven for 25-30 mins or until firm to touch.
• Remove cakes from the tins and place onto cooling racks, allow to cool completely.
• When the cakes are cooled make the filling as follows:
• Put the icing sugar and butter in a bowl. Dissolve the tspn of coffee with 2 tspns of hot water and add to the bowl. Mix well. Use a third of the mixture to cover the top of one of the cakes and decorate with remaining walnuts. Use the remaining mixture on the other cake.
• Whip the double cream until it peaks and spoon ontop of the second cake and spread evenly.
• Place the decorate cake on top.
• Eat and enjoy! =)

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 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.