Coffee Walnut Layer Cake
My daughter recently changed her job, so when she came to stay last weekend, I made her favourite cake to celebrate. This version of a coffee and walnut cake is slightly different in that the filling isn't the usual sickly buttercream, but is fresh cream and espresso with a little bit of added sugar. The cake is iced with the usual coffee icing and decorated with walnuts. I decided to make life more difficult for myself and bake it in a 900g loaf tin, then cut the cake into 3 layers.
To make the cake :
Preheat oven 190C/gas5 Grease and line a 900g loaf tin.
Sift 225g sr flour into a bowl with 1/2 tspn salt; add 225g light muscovado sugar, 225ml vegetable oil, 4 egg yolks, 50ml cooled espresso coffee and 50ml milk and beat it all together till smooth.
Whisk the 4 egg whites till stiff and fold into the batter. Stir in 75g chopped walnuts.
Spoon into the cake tin and bake for about 50 mins.
Leave cake to cool in the tin for 5 mins then turn onto a wire rack and cool completely.
The espresso filling:
300ml double cream, 1 tspn espresso coffee and 1 tbspn caster sugar
Put the 3 ingredients into a bowl and whip together till stiff.
Cut the loaf into 3 layers; spread the filling over the 2 bottom layers and sandwich together.
100g icing sugar mixed with 1 tbspn espresso coffee.
Spread this over the top of the cake and decorate with some walnut halves. Leave to set.
A nice moist cake with a good coffee flavour. I liked the filling which was creamy but not too sweet.