In print Monday 1st October 2018
Walnut Espresso Cake
Ingredients
140g Unsalted butter, softened
140g Caster sugar
3 free range eggs
100g Self Raising Flour
40g ground walnuts
1 shot espresso coffee
1 teaspoon baking powder
20ml Milk
Coffee Syrup
75g sugar
100ml Water
2 shots espresso coffee
Icing
100g unsalted butter, softened
100g Icing sugar
20g toasted walnuts , for decoration
2 shots espresso coffee
Method
- Preheat oven to 165/170. Line a loaf tin in baking paper.
- Beat together the butter and sugar in a mixing bowl until white in colour and fluffy looking.
- Crack eggs into a bowl and add to the butter and sugar mixture one at a time ensuring eachegg is well combined before adding the next.
- Sift the flour into a bowl and add to the mixture and mix slowly.
- Add the ground walnuts.
- Warm the milk and espresso together until the coffee dissolves, then add to the cake mixture.
- Put mixture into loaf tin and bake in the oven for 45 to 50 mins.
- Make the sugar syrup by adding the water, sugar and coffee into a pan and place on amedium heat until the sugar dissolves, then boil for 5 mins or until it thickens slightly.
- While the coffee cake is still warm from the oven pour over ¾ of the warm coffee sugar syrup.
- While the cake cools beat the butter and icing sugar together in a mixing bowl until white and fluffy, then add in the remaining espresso.
- Pipe onto the cake and decorate with toasted walnuts