WALNUT & COFFEE GATEAU
MasterChef judge Gregg Wallace shares his recipe for a classic cake - it's much easier than it looks
Provided by Gregg Wallace
Categories Afternoon tea, Treat
Time 1h15m
Number Of Ingredients 16
Steps:
- Heat the oven to 190C/170C fan/ gas 5. Grease and line 3 x 20cm round sandwich tins. For the sponge use an electric whisk to beat the eggs and sugar in a large bowl until light and thick like semi-whipped cream. Gently fold in the flour, then the oil and finally the chopped nuts. Divide mix between the tins and bake for 15 mins or until cooked through. Turn cakes out onto a wire rack and leave to cool.
- To make the cream filling, whip the cream with the sugar and vanilla, then set aside. For the butter icing, beat the butter with half the sugar until smooth. Add remaining sugar, stir in the milk and coffee essence, then continue to beat until everything is combined.
- To assemble, spread a third of the cream filling on top of one of the cakes, put another cake on top, spread another third of the cream over and lay the final cake on top. Put remaining cream in a piping bag fitted with a star-shaped nozzle.
- Use a palette knife to spread the butter icing all over the top and sides of the cake. Lightly press the finely chopped walnuts into the sides and scatter the top with the roughly chopped walnuts. Pipe 8 swirls of cream on top, one for each slice, and top with a walnut half. The cake will now sit happily in a cool place for a couple of hours but is best enjoyed on the day it is made.
Nutrition Facts : Calories 971 calories, Fat 69 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 69 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.17 milligram of sodium
COFFEE WALNUT CAKE
I love to enter my recipes at potato contests in our area. This moist, coffee-flavored cake calls for only one potato, but it still won first place! -Carolyn Kelley, Caribou, Maine
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 2/3 cup cooking water. Mash potato and set aside. Dissolve coffee granules in reserved cooking water; set aside. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, vanilla and mashed potato. Combine the flour, baking powder and salt; add to creamed mixture with 1/2 cup reserved coffee. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the confectioners' sugar, butter, cocoa, vanilla and remaining coffee. Frost cake. Sprinkle with walnuts.
Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 358mg sodium, Carbohydrate 75g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.
WALNUT COFFEE CAKE
This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
WALNUT COFFEE CAKE
Make and share this Walnut Coffee Cake recipe from Food.com.
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 2 coffee cakes, 18 serving(s)
Number Of Ingredients 14
Steps:
- Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
- Mix flour, baking powder, baking soda& salt together; set aside.
- Cream margarine and the 1cup sugar until light & fluffy.
- Add eggs& vanilla; beat thoroughly.
- Blend in sour cream alternately with flour mixture; stir in nuts.
- Divide& spread batter evenly in pan (s).
- Combine topping ingredients& sprinkle on top of batter.
- Bake at 350 for 35-40 minutes (40-45 if using 9x13).
- Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
- Also, this cake freezes well!
Nutrition Facts : Calories 329, Fat 21.9, SaturatedFat 8.9, Cholesterol 54.4, Sodium 264.7, Carbohydrate 30.9, Fiber 1.3, Sugar 18.7, Protein 4.5
CHOPPED WALNUT AND COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F and grease and line a cake tin 8 inches in diameter and 2 inches high.
- Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake for 45 minutes. Cool in the tin, then turn out onto a rack.
- To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.
COFFEE WALNUT CAKE
This cake was one that my mother obtained from a British cookbook. As I was going through my recipe box I realized I did not have this recipe so I promptly called her up and she was happy to give it to me. When making it I realized that the cake was really dense and made thin layers and was more of a torte.
Provided by Petdrwife
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- For cake, cream butter and sugar.
- Add eggs one at a time beating after each.
- Add flour and baking powder.
- Add extract.
- Pour batter into two prepared cake pans and bake for 30-35 minutes or until knife inserted in center comes out clean.
- Cool cake completely before icing.
- For icing, cream butter.
- Add powder sugar and extract and whip until fluffy.
- Place chopped walnuts on waxed paper.
- When cake is completely cool, ice the middle and sides.
- Pick up cake holding the top and bottom between hands and roll the sides in the chopped walnuts.
- Finish the top with icing and garnish with walnut halves.
Nutrition Facts : Calories 7486.5, Fat 451.3, SaturatedFat 195.9, Cholesterol 1578.1, Sodium 2983.4, Carbohydrate 808, Fiber 21.6, Sugar 605.7, Protein 86.3
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