I have an oven and I’m back in business! 🙂
As it is still Lent I’m not allowed not eat cake (along with many other things), so I made something I specifically knew I wouldn’t eat, but that my mum would. This coffee and walnut cake recipe is from Easy cake and cookies.
180g butter, at room temperature
180g caster sugar
3 eggs
180g self-raising flour
2 teaspoons instant coffee granules, disolved in 1 tablespoon hot water
60g walnut pieces
2x20cm/8-inch round cake tins, greased and base lined with baking parchment.
Preheat the oven to 180°C (350°F) Gas 4.
Put the butter and sugar in a large bowl and cream together until pale and fluffy. Beat in the eggs one at a time. Sift the flour into the butter mixture and stir to combine. Fold in the walnuts and coffee. Divide the cake mixture between the two prepared tins and level out the surface of each.
Bake in the preheated oven for 20-25 minutes until golden and the sponge springs back when gently pressed or a skewer inserted in the centre comes out clean. Transfer to a wire rack, carefully peel off the paper and let cool completely before frosting.
For the frosting:
250g mascarpone
85g icing/confectioners’ sugar, sifted
1 and 1/2 teaspoons instant coffee granules, dissolved in 1 and 1/2 teaspoons hot water
Walnut halves, to decorate
To make the frosting, beat together the mascarpone, icing sugar and coffee until smooth and creamy. Spread slightly less than half of the frosting over one of the cooled cakes, then place the second cake on top.
Spread the remaining frosting over the top and decorate with walnut halves to finish.
