Another year, another coffee and walnut cake
My husband celebrated his birthday on Saturday, which, of course means one thing: Coffee and walnut cake.
I was running around on Saturday morning, making a nice birthday breakfast, getting ready to take my daughter to a birthday party, wrapping presents, brushing teeth and negotiating the time it would take to bake the cake. Thankfully, I had blogged last year sending a message to Future Me about the ease of cooking this Nigella Lawson recipe and Past Me was entirely correct.
It was a breeze to make. 10 minutes prep. 25 minutes in the oven. Then boom! Done.
Unfortunately, in my rush to get out of the house, I completely neglected one crucial step. Taking the cakes out of the pan and putting them on a cooling rack. You do need to cool the cakes in their pans for 10 minutes. Then turn them onto the racks. What I discovered a couple of hours later is that the cakes turned out fine, but were a bit convex shaped instead of more flat. Maybe that was from the baking process. I’m not entirely sure, but it created a cake that was a little homely in appearance. Tasty as all get out, but a little gappy in the middle from where the rounded top of one cake touches the flat bottom of the second cake (and no amount of buttercream could hide such a sin).
One slice of this heavenly cake later and I’ve completely gotten over it. Sometimes food tastes so good it transcends the physical plain and this is one of those times.
Here’s the recipe again!
COFFEE AND WALNUT LAYER CAKE
For the sponge
1/2 cup walnuts (pieces)
1 cup plus 2 tablespoons superfine sugar
2 sticks unsalted butter (soft (plus some for greasing))
1 1/3 cups plain flour
4 teaspoon(s) instant espresso powder
2.5 teaspoon(s) baking powder
½ teaspoon(s) baking soda
4 medium egg(s)
2 tablespoon(s) milk
For the buttercream frosting
3 1/4 cups powdered sugar
1 1/2 sticks unsalted butter (softened)
2.5 teaspoon(s) instant espresso powder, dissolved in 1 tablespoon boiling water
approximately 10 walnut halves
Preheat the oven to 350 degrees. Butter the 2 8-inch round cake pans and line the base of each with parchment paper.
Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
Add the 2 sticks of butter, flour, 4 teaspoons espresso powder, baking powder, baking soda and eggs and process to a smooth batter.
Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
Divide the mixture between the 2 cake pans and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the parchment paper.
When the sponges are cool, you can make the buttercream.
To make the frosting:
Pulse the powdered sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon. Then beat in the hot coffee liquid.
Place 1 sponge upside down on your cake stand or serving plate.
Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
Gently press the walnut halves into the top of the icing all around the edge of the circle about 1/2 inch apart.
The recipe says it cuts into 8 generous slices, but seriously we’ve gotten 16 pieces out of it.
Posted on 4, November 2014, in Food and tagged baking, buttercream frosting, cake, coffee and walnut cake, coffee cake, cooking, dessert, espresso, food, Nigella Lawson, pudding, recipe. Bookmark the permalink. 2 Comments.