Hard Nose - Coffee and Walnut Cake
In aid of comic relief 2013 and beyond
This recipe is for a 2lb loaf tin!
225g self-raising flour
3 medium eggs
200g caster sugar
1 tsp baking powder
1 ½ tsp coffee essence / Fresh Strong Coffee 6 tbsp
100g (4oz) Chopped Walnuts
Added Luxury – Coffee butter filling
50g / 2oz butter, softened
150g / 5 1/2oz icing sugar, sifted
1 tsp milk
1 ½ tsp coffee essence / Fresh Strong Coffee 6 tbsp (leave milk out if using fresh coffee)
(If you don’t have coffee essence then use 1 ½ tablespoons of instant coffee mixed with 6 tablespoons of boiling water allow the coffee to cool before adding to the mixture)
Preparation Time 25min
Cooking Time 80-90min
Oven Temperature 175 C / 325 F / Gas 3
Hard nose cake! Well I renamed a traditional Coffee and Walnut cake for the use of promoting Comic Relief and Red Nose Day. This is a nice cake served with coffee whether you choose to add the butter cream filling or not. It is a firm favourite and full of flavour and worth effort to make. Here, I use a loaf tin purely to sell more slices. Traditionally this cake is made using two round tins and the butter cream is then sandwiched between so please feel free to make this in this traditional way if you prefer.
Preheat oven 175C/325F/Gas 3
Line or grease a 2lb loaf tin
Place all ingredients except for the coffee and walnuts in a bowl and whisk together for no more than 2 mins.
Add the coffee and walnuts and place the mixture into loaf tin
Bake for 40 - 60 minutes. Test the cake is ready by using a metal skewer. If it comes clean when inserted in the centre of the loaf cake it is ready.
Coffee Butter Cream filling
Put all the filling ingredients into a bowl and mix until smooth and creamy.
When your cake is cool cut it in half and using a pallet knife spread the coffee butter cream on one half. Replace the other half on top. Or Just put the butter cream on top with extra walnuts