Coffee and Walnut Cake

          I am big time "Coffee Addict" ... no matter what anybody says about caffeine, I just can't forego my morning cup of black coffee which is followed by my mid-morning cup, then comes my afternoon dose of caffeine, closely followed by my evening cup and then my soothing calming night dose of coffee ... Yes, and I do have a good night sleep after that... Weird..!!!! I know...

A slice of heaven with a ray of  sunshine

          So u can imagine my joy when I came across this cake in "Primrose Bakery" cookbook. I baked it, iced it, klicked a few photos for the post and didn't wait for anybody ..... I had half of it by myself... he!he! It was pure heaven on the plate in the form of a slice ....

        
         Primrose bakery is a very famous spot in the heart of London which specialises in cupcakes. Their variety of cupcakes are endless and they have some of the most amazing flavours and combinations ....
        The taste of coffee in every bite was so refreshing unlike the usual flavours that we enjoy. The walnuts added a crunch which gave a lovely new dimension for the cake.

        
             As usual I reduced the amount of sugar added but I have mentioned the amount as specified in the original recipe.So feel free to use which ever measurements you prefer. Try to use a good quality instant coffee [I used "Nescafe"] as this recipe does not use artificial coffee flavouring or food colouring.

For the cake:
Self raising flour: 175 gms.
Golden caster sugar: 125 gms [original measurement : 175 gms]
Unsalted butter : 175 gms
Eggs [large]: 3
Baking powder: 1 1/2 tsp.
Walnuts: 75 gms.
Instant coffee: 1 1/2 tbsp dissolved in 2 tbsp of warm water.

Coffee Icing : The original recipe calls for buttercream icing but I used double cream to make the icing. Check for sweetness and add more icing sugar if needed.
Double cream: 200 ml
Icing sugar: 2-3 tbsp
Instant coffee powder: 2 tsp dissolved in 1 tsp of warm water.

Coffee Syrup: Instant coffee powder : 1 tbsp.
Demerera sugar : 25 gms [original recipe measurement is 50gms]
Boiling water : 55 gms.

Garnish:
Whole walnuts and whole coffee beans.

1.Preheat oven to 190 degrees C/ 170 degrees F/Gas mark 5.Grease and line the base of  two 20 cms cake tins.
2.In a large bowl, cream the butter and sugar until pale and fluffy. This will take around 3-5 minutes with an electric beater.
3Add the eggs one at a time and beat for a couple of minutes after each addition.
4.Grind the walnuts to a coarse powder. Sift the flour and baking powder together.
5.Add the ground walnuts and sifted flour to the egg mix. Gently fold everything together.
6.Add the coffee dissolved in water to the cake mix. Gently fold. The cake should have a marbled effect.

7.Divide the cake mix equally in between the 2 cake tins and bake in the middle rack for 25 -30 minutes until golden brown on top and well risen.
8.Remove from oven and cool in the cake tins.
9.Make the syrup by mixing the coffee powder, sugar and water and stir until the sugar is completely dissolved.
10.When the cakes are still warm, prick them with a fork several times and brush with the syrup until all the syrup is used up.

11.Cool the cakes completely in the tins.
12.After completely cooled, remove the cakes from the tins and peel the grease proof paper.
13.Place some coffee icing on top of one cake and spread evenly.Sandwich the two cakes together.
14.Spread the rest of the icing on top of the second cake and decorate with coffee beans and whole walnuts.

Note: Be careful when handling the cake after the syrup has been added as it will be very soft and juicy. The cake will taste best on the day of making it.

Sending this to Crazy for Cakes by Priya of Priya's Now Serving...

Enjoy....

Scribbled by Reva.