Tuesday, December 20, 2016

Coffee and Walnut Cake


This month the Cake Slice Bakers group had four cakes to choose from - a Coconut Rum Cake, a hazelnut torte, gingerbread and this recipe - the Coffee and Walnut Cake. I confess I chose the simplest sounding one and the one that had readily available ingredients.

This turned out nicely and it was a breeze to make. The cake is very light in texture with a strong coffee flavor. It is a great breakfast cake.

Again, like the recipe from last month, this required baking in a springform pan (although I am sure it could be done in regular cake pans). So, this is the second time I have made a cake in a springform pan that was not a cheesecake!

Coffee and Walnut Cake
(from World Class Cakes by Roger Pizey, Race Point Publishing, 2013)
Ingredients:
  • 3/4 cup walnut halves
  • 3/4 (1 1/2 sticks) butter,softened
  • 1 c. sugar
  • 3 eggs
  • 2 tbsp. instant coffee powder mixed to a paste with water
  • 1 1/3 c. self-rising flour, sifted
  • 1 1/2 tsp. baking powder
For the Filling and topping:
  • 1 tbsp. boiling water
  • 1 tbsp. instant coffee granules
  • 1 c. mascarpone cheese, softened
  • 1/3 c. confectioner's sugar, sifted
  • 3/4 c. heavy cream
INSTRUCTIONS:
  1. Preheat oven to 325 degrees F., and grease and line an 8 inch springform pan with parchment paper.
  2. Toast walnuts in oven on a baking sheet for 6 minutes.
  3. Cool walnuts slightly and set aside nine most perfect halves to be used as decoration and chop the rest. (*I had purchased chopped walnuts so I omitted this step)
  4. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the coffee paste.
  5. Slowly add the combined flour and baking powder mixture. Fold in the chopped nuts.
  6. Pour into the pan and bake for 25 to 30 minutes or until a tester comes out clean. 
  7. Remove from oven and cool for 10 minutes, before turning out onto wire cooling rack. Carefully remove the parchment paper.
  8. To make the filling, make a paste with boiling hot water and instant coffee.
  9. Combine the softened mascarpone cheese with the powdered sugar. Add the heavy cream then the coffee paste and beat until mixed. This step can either be done with a mixer or by hand.
  10. When the cake has completely cooled, slice it in half horizontally. 
  11. Spread 1/3 of the filling on the bottom layer of the cake. Add the top layer and spread the remaining filling on top and along the sides. 
  12. If using the whole walnut halves, place them around the perimeter of the cake.
  13. The cake can be served chilled or at room temperature.
Check out what the other bakers created this month!



Text and photos by Phillip Oliver, Dirt Therapy

12 comments:

  1. Love the idea of this cake for breakfast! With the coffee flavor and the walnuts it should go well with a hot cup of coffee, Ber pretty photo, too.

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  2. At least you get to use your spring form pans. I love walnuts but you lost me when you mentioned coffee. I love the smell of coffee but hate the taste. Enjoy your creation.

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  3. I can have this cake at any time of the day!! It looks really tender!

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  4. That does sound lovely! The frosting sounds absolutely lick off the spoon good too!

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  5. I'm about to sit down to breakfast here in the UK... I could just do with a slice of that right now. Coffee and walnut is just about my favourite flavour combination.

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  6. Oh yum yum yum! So tempting!
    Happy Christmas!

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  7. That is a delicious looking slice! I wanted to make this cake too, but chose the gingerbread instead, as some family members are not fond of nuts.
    Merry Christmas!

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  8. Cake Slicers! I love love love cake and baking.any room for another member?

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    1. Mary DeNoyer! The more members, the merrier we will be! Please head over to Anabel at:
      http://ovendelights.blogspot.my/2016/12/coffee-and-walnut-cake.html?m=0 for details?

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    2. and here you go: http://thecakesliceblogroll.blogspot.my/p/current-baking-book-20152016.html

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  9. Your cake turned out beautifully, and I would definitely be up for a slice of it for breakfast.

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