All through Lockdown we have had THE best weather here in the UK. It would seem though, that as Lockdown is being eased the good weather is easing too. The day I recorded the video for this recipe it was windy, blustery, raining but still a bit warm. I figured weather like that needed comfort food, and you can’t get much more comforting than a good Coffee and Walnut Cake.
Coffee and Walnut is a great classic cake flavour in the UK. It was always a favourite in our Tea Room, and most popular with the men…..I don’t know why. Maybe its the strong flavour, but it’s definitely a male classic.
The Easiest Recipe to Remember
This Coffee and Walnut Cake is a finely balanced piece of baking, but even in the absense of a set recipe it is actually one of the easiest to remember how to make.
It all starts with the weight of the eggs, and because of that it scales really well. You can make a small 6″ layer cake, like I have here, or a 4 layer, 12″ wedding cake tier. It’s just the difference between 2 eggs and 18 eggs – the way you work out the other ingredients is exactly the same.
Start by weighing your eggs, in their shells, and use the same for all the other ingredients. So for example is your eggs weight 150gms in their shells, you use 150gms of butter, sugar and flour too.
When you break the eggs you’re going to loose the weight of the shell, so you make up for that by adding the coffee. So when you break the eggs they may then weigh 120gms, which means you put in 30gsm of coffee to get the weight back.
If you don’t like walnuts, that’s no bother, just leave them out. You could add pecans if you prefer. Or if you’re looking for a different flavour sensation you could use chocolate buttercream for a Mocha Cake – again, another big hit in the Tea Room.
To learn how to make the most Perfect Buttercream, check out my blog post here.
The Best Coffee and Walnut Cake Recipe
- 2 Eggs – weighed in their shell
- Same Weight as Eggs – Baking Spread or Butter
- Same Weight as Eggs – Caster Sugar
- Same Weight as Eggs – Plain Flour
- 1 tspn Baking Powder for every 100gsm Flour
- 3 – 4 heaped tspn Instant Coffee
- 50 ml Boiling Water
- 125 gms Butter
- 300 gms Icing Sugar
- Preheat your oven to 160c fan, 180c no fan, gas mark 3 to 4, 350f
- Prepare 2 x 6" cake tins by greasing the sides with butter and lining with baking parchment
- Weigh the eggs in their shells and note the weight
- In your mixer bowl put the same weight as the eggs of Butter/Baking Spread and Caster Sugar
- Beat until light and fluffy
- Crack the eggs into a bowl, weighing them to see what the weight is without the shells
- Make up the weight of the eggs with the coffee syrup – see post above for explanation
- In another bowl, weigh out the same weight as the eggs, of plain flour and add 1 tspn of baking powder for every 100gsm of flour
- With you mixer on low, add one egg at a time to the butter and sugar mixer.
- If the mix looks like its starting to curdle, add a spoon of flour
- Once all the egg mix is added and mixed well remove from the mixer
- Add the flour and gently fold in until you have a smooth mix of a dropping consistency
- Lastly add a few crushed walnuts – however many you fancy
- Divide the mixture into the 2 tins and smooth to the edges. Making a dent in the middle so the cake doesn't done too much when baked
- Sprinkle a few more chopped walnuts on top, and just poke them through the surface
- Bake for 25-30 minutes or until well risen, golden on top, a skewer comes out of the centre clean, and when lightly pressed with your finger it bounces back
- Remove from the oven and allow to cool for 5 minutes, before removing from the tins and transferring to a wire rack to cool fully
- In your stand mixer bowl mix together the butter. icing sugar and remaining coffee syrup.
- Start with your mixer on low, then gradually turn up to high
- Mix on high for a minimum of 5 minutes.
- For my Perfect Buttercream Recipe, click here https://bronyadcc.co.uk/perfect-buttercream/.
- Assemble the cake by sandwiching buttercream between cake layers, before finishing the top with more buttercream and some crushed Walnuts