Coffee and Walnut ‘night cake’
I have a flurry of Festive posts about to come your way but first of all…
You may or may not have noticed, but there is a “request a bake” option on this site. This allows you to challenge me to either make something you want to bake but can’t be bothered /are too scared / have no time, or bake something for you if I see you. My colleague Ceri discovered this the other day when we were doing nights shifts together and duly requested a coffee cake. Your wish:
I made a tripple batch of this so that I had some to take to church and, owing to lack of sleep, tripled everything except the coffee in the cake. This meant that the sponge was not very strong but I made up for it with the icing. The BBC was definitely fueled by caffeine and sugar for a good few nights.
Coffee and Walnut Cake
225g/8oz caster sugar
4 free-range eggs
50ml espresso coffee
225g/8oz self-raising flour
Coffee butter cream
125g/4½oz unsalted butter
200g/7oz icing sugar
50ml/2fl oz strong espresso coffee (remember – the nicer the coffee, the better it will taste)
extra walnut halves to decorate
Preheat the oven to 180C/350F/Gas 4
Cream butter and sugar until light and fluffy
Add eggs one at a time until combined
Add the (cold) espresso and stir
Fold in flour and walnuts
Spoon into cake tin – either a large traybake one if one layer, or two 8inch rounds
Bake for 25-30mins until golden brown and a skewer comes out clean.
For the buttercream:
Cream together the butter and sugar, longer than you think until it’s really light and full of air.
Stir in the espresso and decorate your cake as you desire.
Eat overnight… promising yourself you’ll just have a tiny bit, but then those crumbs need clearing up, and then, well, you really need the sugar to get you through to 7.30am oh, and the caffeine, oh, it’s all gone? Woops.