Scoff | Coffee & Walnut Cake | Keep Calm And Bake @ScoffTV | Uploaded October 2014 | Updated October 2024, 13 hours ago.
In this new series of Keep Calm and bake Great British Bake Off Finalist Holly Bell takes you through her favourite cake/dessert recipes. In this episode she shows you how to make a Coffee and Walnut cake.
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INGREDIENTS:
170 g Baking Margarine or Softened Butter
170 g Caster Sugar
3 Large Eggs at room temperature
2 tbsp Strong black Coffee, cooled
200 g Self raising flour
60 g Walnuts
170 g Salted Butter
450 g Icing Sugar
1 tbsp Strong Black coffee
110 g Walnut Halves
STEP 1: PREHEAT OVEN AND MIX MARGARINE
Preheat the oven to 180°C/gas mark 4 and grease and line two 20cm-round nonstick cake tins with baking paper. Cream together the margarine and the caster sugar until light and fluffy. This will take about 4 minutes using a mixer or about 7–8 minutes using a wooden spoon and some elbow grease.
STEP 2: ADD BEATEN EGGS AND OTHER INGREDIENTS
Slowly add the beaten egg to the mixture, a little bit at a time and beat well after each addition – this does take a little time but it is worth it for a superior texture. If the mixture curdles, worry not. Just add a tablespoon of the flour to rebind the mixture and carry on mixing as before, until all the egg is added. Beat in the cooled coffee.
STEP 3: FOLD AND BAKE
Now fold in the flour using a large metal spoon in a smooth and looping slicing motion, be careful not to beat the air out of the wet mixture. Fold in the chopped walnuts then spoon the batter equally into the cake tins, spread to the edges and made level with a knife. Bake in the middle of the oven for about 35 minutes but do check after 25 if your oven is over zealous. The cake is ready when the edges have slightly shrunk away from the sides of the tin and a toothpick comes out of the center of the cakes clean. Leave to cool a little in the tin, then gently remove and let cool on a wire rack.
STEP 4: MAKE ICING AND FINISH
Whilst the cake is cooling, make the icing. Cream the butter until light in colour and fluffy looking using a mixer or a wooden spoon. Add the icing sugar a tablespoonful at a time, beating well after each addition. Lastly add the coffee and beat well. For a super light butter cream I beat at the highest setting for 7 minutes in my stand mixer – this makes for a mousse-like icing flecked with air. Sandwich the cakes together using half of the butter cream icing, then spread the rest over the top and decorate with walnuts.
In this new series of Keep Calm and bake Great British Bake Off Finalist Holly Bell takes you through her favourite cake/dessert recipes. In this episode she shows you how to make a Coffee and Walnut cake.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/how-to-make-a-coffee-and-walnut-cake
INGREDIENTS:
170 g Baking Margarine or Softened Butter
170 g Caster Sugar
3 Large Eggs at room temperature
2 tbsp Strong black Coffee, cooled
200 g Self raising flour
60 g Walnuts
170 g Salted Butter
450 g Icing Sugar
1 tbsp Strong Black coffee
110 g Walnut Halves
STEP 1: PREHEAT OVEN AND MIX MARGARINE
Preheat the oven to 180°C/gas mark 4 and grease and line two 20cm-round nonstick cake tins with baking paper. Cream together the margarine and the caster sugar until light and fluffy. This will take about 4 minutes using a mixer or about 7–8 minutes using a wooden spoon and some elbow grease.
STEP 2: ADD BEATEN EGGS AND OTHER INGREDIENTS
Slowly add the beaten egg to the mixture, a little bit at a time and beat well after each addition – this does take a little time but it is worth it for a superior texture. If the mixture curdles, worry not. Just add a tablespoon of the flour to rebind the mixture and carry on mixing as before, until all the egg is added. Beat in the cooled coffee.
STEP 3: FOLD AND BAKE
Now fold in the flour using a large metal spoon in a smooth and looping slicing motion, be careful not to beat the air out of the wet mixture. Fold in the chopped walnuts then spoon the batter equally into the cake tins, spread to the edges and made level with a knife. Bake in the middle of the oven for about 35 minutes but do check after 25 if your oven is over zealous. The cake is ready when the edges have slightly shrunk away from the sides of the tin and a toothpick comes out of the center of the cakes clean. Leave to cool a little in the tin, then gently remove and let cool on a wire rack.
STEP 4: MAKE ICING AND FINISH
Whilst the cake is cooling, make the icing. Cream the butter until light in colour and fluffy looking using a mixer or a wooden spoon. Add the icing sugar a tablespoonful at a time, beating well after each addition. Lastly add the coffee and beat well. For a super light butter cream I beat at the highest setting for 7 minutes in my stand mixer – this makes for a mousse-like icing flecked with air. Sandwich the cakes together using half of the butter cream icing, then spread the rest over the top and decorate with walnuts.
