COFFEE & WALNUT CAKE
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
- Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
- Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.
Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
COFFEE-WALNUT CAKE WITH COFFEE-MASCARPONE CREAM
Provided by Dorie Greenspan
Categories Cake Coffee Milk/Cream Food Processor Mixer Cheese Egg Dessert Bake Freeze/Chill Kid-Friendly Walnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 25
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground. Whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Gradually add remaining sugar (1 cup minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in remaining 1/2 cup walnuts. Divide batter evenly between prepared pans.
- Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
- For coffee-mascarpone cream:
- Stir espresso and 1 tablespoon water in large bowl until coffee dissolves. Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
- Place 1 cake layer on platter, flat side up. Spread half of filling over cake. Place second layer, flat side down, on filling. Spread remaining filling over top. Mix walnuts, cinnamon, and salt. Sprinkle over top of cake. Cover with cake dome. Chill at least 1 hour and up to 1 day.
COFFEE CREAM & WALNUT CUPCAKES
Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 12 cakes
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
- Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
- Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.
Nutrition Facts : Calories 247 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Protein 3 grams protein, Sodium 0.29 milligram of sodium
WALNUT COFFEE CAKE
This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
COFFEE AND BLACK WALNUT CAKE WITH COFFEE-MASCARPONE CREAM
Another treat for coffee lovers. It doesn't rise as high as a regular layer cake, so you didn't do anything wrong *wink*. Time does not include chilling.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- For cake:.
- Position rack in center of oven and preheat to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
- Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
- Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
- Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
- Fold in remaining 1/2 cup walnuts.
- Divide batter evenly between prepared pans.
- Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
- For coffee-mascarpone cream:.
- Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
- Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
- Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
- Place second layer, flat side down, on filling.
- Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
- Sprinkle over top of cake.
- Cover with cake dome.
- Chill at least 1 hour and up to 1 day.
Nutrition Facts : Calories 550.1, Fat 36.1, SaturatedFat 14.6, Cholesterol 148.3, Sodium 231.8, Carbohydrate 50.9, Fiber 3.5, Sugar 32.3, Protein 11.4
BOOZY COFFEE & WALNUT CAKE
Boozy coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
- For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
- Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.
Nutrition Facts : Calories 642 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 32 grams sugar, Fiber 0.8 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE
A delicious but lighter version of teatime favourite, coffee and walnut cake
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
- Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
- Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.43 milligram of sodium
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