COFFEE AND WALNUT CAKE :)

COFFEE AND WALNUT CAKE IS MY NUMBER ONE CAKE FOR MILLION REASONS.

I just love the taste of walnuts, I really feel deeply sorry for people who are intolerant or allergic to this goodness as is so great for you. So here is the recipe which I used few times and is so good. First is so simple in preparation, doesn't take you ages to make and more than less will be a success unless you are not literat in the kitchen in terms of baking or you don't understand the principles of baking. So the principle number one is so simple - YOU CAN DO EVERYTHING RIGHT ACCORDING IN THE RECIPE AND THE CAKE CAN COME LOOK LIKE VERY FAR RELATIVE OF THE CAKE FROM THE PICTURE (HAHAHAHA AT LEAST).

So the principle number two is TO CARRY ON PRACTICING AND MASTERING THE RECIPE TILL YOU SUCCEED :) I remember my first sponge cake!!! Guys this came out of the oven hard as a rock!!!! Far away from soft and spongy cake trust me!!! But this even more encourage me to learn the recipe. Now I can do sponge cake with closed eyes :) This is the matter of practice and give you the chance to eat as clean as possible, with as little as possible additives etc. You can give less sugar, you can try gluten free flour, you can make the cake as you like. You can be as creative as possible.

SO HERE IS THE WALNUT AND COFFEE CAKE RECIPE :)

250g pack softened butter
100ml strong black coffee (made with 2 tbsp coffee granules), cooled
280g self-raising flour
250g golden caster sugar
½ tsp of baking powder
4 eggs
1 tsp vanilla extract
85g of WALNUTS OF COURSE :) 2 tbsp roughly chopped, the rest finely chopped

For the filling

100g icing sugar, sifted, plus a little extra for dusting
150ml double cream
100g mascarpone, at room temperature

So how you are going to make this irresistibly cake?

Cream the butter, sugar, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free when is mix together add flour with baking powder. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. heat the oven to 160-180 fan, gas m 4. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins. Sometimes it is good as well to bake in one tin, so when is ready you can slice in half in case if you don't have two identical tins.

Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar. It is all accept to you how you are going to decorate the cake. My tip for you is to bake the cake leave to cool down for few hours and drizzle the cakes wit the remaining coffee this will give the moisture for the cake and put the filling and when you finish put to the fridge and cool before the serving.

Let me know how you enjoyed the recipe and what is your favorite tip when you make the walnut cake?

Mine is to put as many walnuts as possible :) But this is because I am a nut about walnuts :)