I decided to inaugurate my new 'foodie' blog with the only activity in the Kitchen that I actually enjoy - Baking :) As much as I dread cooking, baking is something I really really look forward to. My husband, unfortunately, is not too fond of baked dishes or cakes :( So I take every chance I get to bake - which is not too much:(
Today is our 8th anniversary, and I have decided to bake a coffee and walnut cake to celebrate. This is a Nigel Slater recipe that I had found on the net and this is the first time I am trying it out, so hoping for the best!
Ingredients
For the sponge
175g butter
175g Unrefined Golden Caster Sugar
65g walnut pieces
3 large eggs
175g self-raising flour
1 teaspoon baking powder
2 teaspoons instant coffee granules
For the buttercream icing
200g butter
400g icing sugar
2 teaspoons instant coffee granules
60g walnut pieces
You will also need two 20cm loose-bottomed sponge tins.
Method
Beat the butter and sugar till light, pale and fluffy. You could do this by hand but it
is far easier − and frankly better − with an electric mixer. Set the oven at 180°C/Gas
Mark 4.
For the sponge
175g butter
175g Unrefined Golden Caster Sugar
65g walnut pieces
3 large eggs
175g self-raising flour
1 teaspoon baking powder
2 teaspoons instant coffee granules
For the buttercream icing
200g butter
400g icing sugar
2 teaspoons instant coffee granules
60g walnut pieces
You will also need two 20cm loose-bottomed sponge tins.
Method
Beat the butter and sugar till light, pale and fluffy. You could do this by hand but it
is far easier − and frankly better − with an electric mixer. Set the oven at 180°C/Gas
Mark 4.
Meanwhile, line the base of the sponge tins with greaseproof paper and chop
the walnuts. Crack the eggs into a bowl, break them up with a fork then add them, a little
at a time, to the butter and sugar, beating well after each addition.
the walnuts. Crack the eggs into a bowl, break them up with a fork then add them, a little
at a time, to the butter and sugar, beating well after each addition.
Combine the flour and baking powder and mix gently in to the butter and sugar with either
the mixer on a slow speed or using a large metal spoon.
the mixer on a slow speed or using a large metal spoon.
Dissolve the coffee granules in a
tablespoon of boiling water, then stir into the mixture. Chop the walnuts and fold in gently.
tablespoon of boiling water, then stir into the mixture. Chop the walnuts and fold in gently.
Divide the cake mixture between the two cake tins, smooth lightly and bake for 20−25
minutes.
minutes.
To make the buttercream icing, beat the butter with an electric beater till soft and pale, add
the sugar and continue beating till smooth and creamy. Stir a tablespoon of boiling water into
the coffee granules, then mix it into the buttercream. Fold in the walnut pieces.
As soon as it is cool, turn one half of the cake upside down on a plate or board, spread it
with a good third of the buttercream, then place the second half on top. Spread the
remaining buttercream on top and round the sides.
the sugar and continue beating till smooth and creamy. Stir a tablespoon of boiling water into
the coffee granules, then mix it into the buttercream. Fold in the walnut pieces.
As soon as it is cool, turn one half of the cake upside down on a plate or board, spread it
with a good third of the buttercream, then place the second half on top. Spread the
remaining buttercream on top and round the sides.
And here is how it turned out!
Just out of the oven
And the final effect.. I got lazy, to do the writing in icing - so just used walnuts to write instead :) And I realised that I would never end up writing 'anniversary' with walnuts - so have just written '8' to signify our 8th anniversary instead. As they say ''the proof of the pudding is in the eating' we'll know exactly how it turned out later this evening:)
