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Coffee Walnut Cake ©

May 13, 2012

  • For Mother’s Day ! Irene’s ART Cake……

    Many pictures for you first time cooks !

    This is a “Creamed Cake.”

    This term is used when the ingredients are “Creamed ”

    together. In this case the softened butter and the sugar

    are creamed together until light and fluffy, thus incorporating air to make the

    cake light.

    Pre-heat oven 180.C.

    Ingredients

    200g butter

    200g pale brown sugar (fine)

    2 tbs concentrated real coffee,

    2 tsp Instant Nescafe

    200g “Self- raising” flour

    2 tbs chopped walnuts (opt)

    Pinch of salt

    4 free range eggs

    Butter for greasing the tin

    (3 tsp baking powder if not using self raising flour IMPORTANT.)

    IMPORTANT NOTE ON FLOUR:

    There are three types of flour: “Plain” Flour for cake making, where “Baking Powder” needs to be added.Plain flour is also used  for pastry, sauces etc.

    “Self-raising” Flour, which has “Baking Powder” already added.

    “Strong” Flour, which is used for the making of bread.

    For Icing

    125g butter

    200g or more, icing sugar

    1-2 tbs concentrated coffee ( 2tbs Jacobs Coffee to 4tbs boiling water )

    2 tsp Instant Nescafe

    Walnut halves to decorate

    Method

    Take butter out of fridge 1 hour before to soften! (It will not work if you try to hurry the process by popping it in the oven!!!!)

    1. Turn oven on, 180. C. Place shelf 1/3rd up from the bottom of oven.

    2. Grease non stick cake tin, 26 cm in diameter, ( size is important ) with a little butter. Line bottom with ‘Greaseproof Paper.’ ( To do this, place tin on paper, draw round with a pencil and cut out.) If cake tin is not ‘non stick’ dust also with flour.

    Make up concentrated coffee, in the usual way, by mixing coffee  with 1-2 tbs boiling water, just enough to dissolve coffee. Leave to cool.

    3. Place in your electric mixer bowl, sugar and butter. Beat for 5 mins until light and fluffy. ( As brown sugar is more granular, it takes longer than white sugar to become light and fluffy.)

    4. Separate eggs and add yolks to sugar mixture one by one with the mixer still running.

    5. Add  concentrated coffee.

    6. Sift flour into a bowl twice,(this adds air to the flour) together with Nescafe granules and (Baking Powder, if using) and beat egg whites until stiff peaks. (This involves washing the beaters very well, because if any grease from the butter remains on the beaters, the egg whites won’t go stiff. )

    7. Fold in your sifted flour with a large spoon, half at a time, now working quickly, so as not to lose the air in your cake.( Cut across mixture, lift and fold over lightly, giving the bowl a half turn at the same time. Fold always just enough to incorporate mixture, over folding loses air and lightness.)

    At this point your mixture should be light and pliable, so as to be able to incorporate the egg whites easily. If is not add a little more coffee, if left over or a tbs of milk.

    8.Fold in first, 2 tbs of your stiffly beaten egg whites and then the rest, cutting, turning the bowl and very lightly folding over again.

    9. Turn out your mixture all at once into cake tin and smooth out, leaving a slight dip in the centre, so that your cake does not have a cone shaped finish.

    10. Place in pre-heated, oven and write down the exact time you put it in.

    11. Cook for 1/2 an hour, but check after 20 minutes to see how it is looking WITHOUT opening the oven door.

    13. Once the cake is ready, it will smell ready and with out taking it out of the oven, open the door slightly, using the tip of a knife pierce in centre to the bottom. If cooked it should come out clean, if not leave another five minutes.

    14. Remove from oven, wait 2 mins, run knife around outside of cake and turn out onto  cooling rack.

    15. Remove grease proof paper gently and leave until cool. Leave no longer, or cake will form a hard crust and go stale.

    To Make Coffee Icing

    1. Place butter and icing sugar in mixer bowl and mix.

    2. Add concentrated coffee, a small Espresso is perfect and Nescafe.

    3. Add extra icing sugar to make a pliable mixture. It must not be runny, or it will not stay on your cake! Add more icing sugar if necessary.

    4. Ice cake using a spatula and decorate with walnut halves.

    This cake I dedicate to my children, as it is one of their favorites and I hope I have not left any details out, so that even my young budding Cooks can make them selves this excellent cake! Loads of lovely pictures too, to help.

    Beat softened butter and brown sugar until light and fluffy.

    Fresh brown eggs and self raising flour.

    Beating butter and brown sugar until light and fluffy…..

    Separate eggs into two bowls.

    Sift flour two times into bowl. Doing it twice adds more air to  your cake.

    After five minutes the butter and sugar should look like this, light and fluffy.

    ( At this point our faithful mixer broke down, so we continued by hand! as we were taught in Cookery School)

    You are no good as a cook, if you don’t know what to do if the electricity fails !!!

    Now add yolks, one by one.

    Add concentrated coffee.

    Remove bowl from mixer and fold in self- raising flour.

    Beat egg whites by hand, or in your mixer. Make sure beaters are washed and dried thoroughly or they will

    not form stiff peaks if there is any grease left on the beaters.

    Fold stiff whites into rest of mixture and turn out in one into lined cake tin. Use exact cake tin size required,

    or your cake won’t rise properly. Spread out to cover all the cake tin Circumference and make a small dip in

    the center, so that it does not rise into a conical shape.

    Place in pre-heated oven 180.C.

    Beat together softened butter and icing sugar.

    Add coffee and mix to a stiff icing. If runny add more icing sugar, if too stiff add a little more coffee liquid.

    It needs to be stiff enough to stay on the horizontal side of the  cake.

    Test center of cake with sharp knife while still in oven. If it comes out clean, cake is ready, if not leave in

    oven another five minutes. It should be light and spongy to the touch of your finger and bounce back when

    you lightly press the top.

    Remove from oven. Leave for two minutes and run knife around out side of cake.

    Place cake rack on top of tin and turn over with a swift movement.

    Now turned out of tin, remove grease proof paper carefully.

    If you have followed the procedures carefully your cake texture should look exactly like the photograph.

    The holes indicate a nice light cake !

    This may take you a few times. The secret is to work quickly and have a very light hand, pre-heat your oven of course and never open it during cooking, or your cake will drop.

    Even I am proud of this result. Good texture, nice color and correctly risen for the quantity of cake mixture.

    Leave until  completely cool. No longer !

    Only when your cake is thoroughly cooled 1/2- 1 hour, begin icing your cake. If it is not thoroughly cooled

    the icing will immediately melt……!

    Using a spatula, ice cake down the sides. Tidy off with kitchen paper for a clean finish.

    Decorate with Walnut halves. In this case, my daughter made the cake for her ART class and again for today,

    Mother’s Day!

    This is a delicious cake and if you double the ingredients it makes a “Victoria Sandwich Cake.” Otherwise

    you can also cut the cake carefully in half, horizontally and put icing also in the middle.

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2 Comments leave one →
  1. annetteobrien1 permalink
    May 15, 2012 8:53 pm

    Do you remember once when you and Nick went away for a weekend and left me to look after Henry and John and I’d made my own version of a victoria sponge? I must have used the wrong flour/didn’t whisk the egg white enough,forgot some ingredient or another? Anyway, the end result was really flat and quite crispy!!! Readers, please do not follow my lead, if you follow Jane’s instructions you will end up with a perfect cake!!
    Jane, is there a difference in Greece between flour like we have in the UK? Eg. Self Rasing or plain flour? Do you have the same in Greece?

    Like

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