Coffee Walnut glacé iced, laced with coffee syrup
TRADITIONAL BRITISH COFFEE AND WALNUT CAKE – BUT IT’S LACED WITH COFFEE SYRUP AND INSTEAD OF A BUTTERCREAM TOPPING WE’VE USED A FAB GLACÉ ICING
PREPARE AHEAD/FREEZE • READY IN 50 MINS • SERVES 6-8
150G UNSALTED BUTTER, SOFTENED 150G CASTER SUGAR
3 LARGE FREE-RANGE EGGS, BEATEN 150G SELF-RAISING FLOUR
½TSP BAKING POWDER
2TSP COFFEE GRANULES DISSOLVED
IN A LITTLE BOILING WATER
50G WALNUTS, ROASTED AND CHOPPED FOR THE COFFEE SYRUP
2TBSP LIGHT MUSCOVADO SUGAR
1TBSP COFFEE GRANULES MIXED WITH 2TBSP BOILING WATER AND 1TBSP CAMP COFFEE ESSENCE
FOR THE COFFEE BUTTERCREAM
50G UNSALTED BUTTER, SOFTENED 100G ICING SUGAR, SIFTED 2TSP COFFEE GRANULES MIXED WITH
1TBSP BOILING WATER
FOR THE COFFEE GLACÉ ICING
75G ICING SUGAR, SIFTED
2TSP COFFEE GRANULES MIXED WITH
1TBSP BOILING WATER
75G WALNUT PIECES, FOR DECORATION
YOU WILL NEED
2 X 20CM LOOSE-BOTTOMED SANDWICH TINS, GREASED AND THE BASES LINED WITH BAKING PARCHMENT
1 FOR THE SPONGES, HEAT THE OVEN TO 180C, GAS 4. BEAT THE BUTTER AND SUGAR IN AN ELECTRIC MIXER UNTIL PALE AND CREAMY. GRADUALLY ADD THE EGGS, BEATING CONTINUOUSLY UNTIL BLENDED.
2 SIFT TOGETHER THE FLOUR AND BAKING POWDER AND FOLD INTO THE BUTTER MIXTURE WITH THE DISSOLVED COFFEE AND WALNUTS. DIVIDE THE MIXTURE EVENLY BETWEEN THE TINS, SMOOTHING THE TOP WITH A PALETTE KNIFE. BAKE IN THE CENTRE OF THE OVEN FOR 20-25 MINS OR UNTIL RISEN AND GOLDEN.
A coffee lover’s dream, enjoy a small slice to get your daily fix
3 FOR THE COFFEE SYRUP, PUT ALL THE INGREDIENTS IN A BOWL AND STIR UNTIL IT HAS ALL DISSOLVED. POUR THE COFFEE SYRUP EVENLY OVER BOTH SPONGES WHILE THEY ARE STILL IN THE TINS. ALLOW THE CAKES TO COOL COMPLETELY BEFORE TURNING OUT ONTO A WIRE RACK.
4 FOR THE COFFEE BUTTERCREAM, USE AN ELECTRIC MIXER TO BEAT TOGETHER THE
BUTTER, ICING SUGAR AND DISSOLVED COFFEE, UNTIL SMOOTH. IF THE ICING IS A LITTLE STIFF
ADD A FEW MORE DROPS OF BOILING WATER UNTIL YOU HAVE A SPREADABLE CONSISTENCY. 5 FOR THE COFFEE GLACÉ ICING, PUT THE ICING SUGAR AND DISSOLVED COFFEE IN A BOWL AND BEAT UNTIL SMOOTH, ADDING MORE BOILING WATER UNTIL YOU HAVE A SPREADABLE CONSISTENCY.
6 TO ASSEMBLE, PUT ONE CAKE ON
A LARGE PLATE, SPREAD OVER THE COFFEE BUTTERCREAM AND SANDWICH WITH THE OTHER CAKE. TOP WITH THE GLACÉ ICING
AND DECORATE WITH WALNUT PIECES.
The cakes can be frozen, un-iced, for up to 1 month. W&H