Brendan Lynch, 2012 Great British Bake Off finalist & Seasoned Cookery School’s baking tutor is proud to be supporting ‘The Great Macmillan Cake Off’ for N Power.
Here is one of Brendan’s favourite cake recipes – his twist on the classic Coffee & Walnut cake. Perfect for afternoon tea, or cake sale and great to share with friends.
Coffee & Walnut Cake Recipe
175g caster sugar
65g walnut pieces, chopped finely
3 large eggs
175g self-raising flour
1 tsp baking powder
3 tsps instant coffee granules (Brendan uses Nescafé ‘Azera’ brand which is micro ground, but a good quality instant coffee is fine too).
For the filling
200g butter (soft)
100g cream cheese
400g icing sugar
3 tsps instant coffee granules
60g walnut halves for decoration
You will also need 2 x 23cm loose-bottomed sponge tins. Grease and bottom line with non-stick parchment.
Preheat the oven at 180°C/gas mark 4.
1) Whisk the butter and sugar till light, pale and fluffy.
2) Crack the eggs into a bowl, (breaking them up with a whisk or fork) add them slowly – a little at a time to the butter and sugar, beating well after each addition. (adding a tablespoon of flour, from the weighed out flour, in between each egg if the mixture looks like it may curdle)
3) Mix the flour and baking powder together and mix into the butter and sugar gently. Dissolve the coffee granules in 1 tbsp boiling water, and add to the cake.
4) Gently fold the chopped walnuts into the cake mixture with a metal spoon.
5) Divide the mixture between the two cake tins. For accuracy it is best to weigh each tin to ensure same amount of batter. Smooth the top lightly with a small palette knife. Bake for 18 – 22 minutes on the middle shelf.
6) The cakes are cooked when a skewer gently inserted comes out clean.
7) Remove from oven. Leave in tins for 5 minutes, and then turn our onto a cooling rack.
8) To make the frosting, beat the soft butter and cream cheese till soft and pale with an electric beater (for approximately 4 minutes at high speed). Then add the sugar and beat until mixed(approximately one minute). Stir 1 tbsp boiling water into the coffee granules then mix it into the buttercream for 30 seconds.
9) When the cakes are cool, turn one half of the cake upside down on a plate or board, spread it with a good third of the buttercream, then place the second half on top.
10) Spread the remaining buttercream on top and decorate to suit. For a professional-looking finish, use a cake scraper and a piping bag and a plain and star nozzle and chopped walnuts.
This coffee & walnut cake is great for cake sales, friends and family to enjoy.
Brendan will be judging ‘The Great Macmillan Cake Off’ for N Power employees, where the finalists will come to Seasoned Cookery School for a Masterclass with Brendan. For more details of Brendan’s baking courses visit his page here.
We hope to welcome you either to the final or on a baking course soon.