I was mooching around the Bunbury Farmer’s Market last week, and besides buying loads of fresh fruit and veggies, I bought walnuts – not just a few, but a great big bag full, and then in case my family thought I was turning into a squirrel I decided to find a recipe to use them in. Next to chocolate and any kind of choccy mud cake, I love coffee. Coffee ice cream, iced coffee, piping hot coffee to warm the soul on a cold wintery south west day and coffee cake. Aha, I thought, coffee and walnut cake, what a good idea.
It’s a shop bought favourite, but it’s easy to make … trust me, I’m the world’s worst bakeress. I made it for my Mum’s birthday and got the recipe from http://www.goodtoknow.co.uk/recipes but I’ve since found out that the Bunbury Farmers’ Market has a fab website and a whole host of useful recipes as well as tips for buying fresh produce. If you’re into fresh and local (we all should be) don’t forget the Farmer’s Market, open Wednesday to Sunday on the cornerof Blair Street.
Anyway, here’s the recipe. Enjoy!
- Serves: 6-8
- Prep time: 25 mins
- Cooking time: 30 mins
(plus cooling time)
If you haven’t got any coffee essence, use the same amount of very strong black coffee instead.
- Cake:2tbsp chicory and coffee essence (eg Camp)
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 medium eggs
- 175g (6oz) self-raising flour
- 100g (3½ oz) walnuts, ground
- 125g (4oz) butter, softened
- 250g (8oz) icing sugar
- 2tbsp chicory and coffee essence
- 6-8 walnut halves
- Icing sugar, for dusting
- Tip all the cake ingredients into a bowl and beat well until smooth. Divide between two 18cm (7in) round sandwich tins (buttered, base-lined and floured) and spread out to level the surface.
- Bake in the centre of the oven at 180°C (350°F, gas mark 4) for 25-30 mins, or until the cakes are firm to the touch in the centre and spring back when lightly pressed.
- Remove from the oven and leave to cool in the tins for 5-10 mins. Remove from the tins and transfer to a wire rack to cool completely.
- For the filling, beat together the butter, icing sugar and chicory and coffee essence until smooth, adding 1tbsp boiling water if the mixture is still very thick. Fill a large piping bag with the mixture.
- Using a star-shape piping tube, pipe six or eight swirls on the top of one of the halves of cake, then use the rest of the filling to sandwich the two layers together. Place a walnut half on top of each swirl of filling.
- Dust the coffee and walnut cake with a little icing sugar before serving.