Cof­fee and wal­nut cake

serves / 8 prep / 15 min­utes cook / 40 min­utes

Central and North Burnett Times - - TASTE - Recipe by Valli Lit­tle Photo by Jeremy Simons

In­gre­di­ents

200g soft­ened un­salted but­ter, chopped 1⁄ firmly packed cup (125g) 2 brown su­gar 1⁄ cup (110g) caster su­gar 2 3 eggs 1 1⁄ cups (200g) plain flour, 3 sifted 1⁄ tsp bak­ing pow­der 2 50ml milk 1 cup (120g) chopped wal­nuts, plus ex­tra to serve 90ml cof­fee essence 1 1⁄ cups (200g) ic­ing su­gar, 3 sifted

COF­FEE BUTTERCREA­M:

120g soft­ened un­salted but­ter, chopped 2 2⁄ cups (250g) ic­ing su­gar 3 2 tbsp cof­fee essence 1. Pre­heat the oven to 180C. Grease and line a 23cm x 12cm x 7cm loaf pan. 2. Beat but­ter, brown su­gar and caster su­gar with elec­tric beaters un­til thick and pale. Add the eggs, one at a time, beat­ing well after each ad­di­tion. Fold in the flour and bak­ing pow­der, fol­lowed by the milk, wal­nuts and 50ml cof­fee essence. Spoon into the pan and bake for 35-40 min­utes un­til a skewer in­serted into the cen­tre comes out clean. Cool slightly, then turn out onto a wire rack to cool com­pletely. 3. For the buttercrea­m, beat the but­ter, ic­ing su­gar and cof­fee essence with elec­tric beaters un­til thick and pale. 4. Slice the cake hor­i­zon­tally into 3 lay­ers. Place bot­tom layer on a serv­ing plate and spread with half the buttercrea­m. Top with an­other layer and re­main­ing buttercrea­m, then place re­main­ing cake layer on top. 5. To make the ic­ing, place ic­ing su­gar and re­main­ing 2 ta­ble­spoons of cof­fee essence in a bowl and stir un­til smooth. Pour over the cake, al­low­ing it to drip down the sides. Gar­nish with ex­tra nuts, then serve.

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