Printer friendly version
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Walnut and Asian coffee cake
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- 4
Enjoy a classic combination with Tony Tobin's scrumptious cake, ideal for a tea-time treat
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Tips and suggestions
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The asian coffee used in this recipe contains cardamom.
Ingredients
- 225g Butter
- 225g brown sugar
- 4 Eggs
- 225g self-raising flour
- 50g Walnuts, chopped
- 2 tbsp strong Asian coffee
For the filling and topping:
- 65g caster sugar
- 4 tsp water
- 2 egg yolks
- 165g Butter
- 12 walnut halves
- 1 tbsp strong Asian coffee
Method
1. Preheat the oven to 170°C/gas 3.2. First make the cake. In a mixing bowl, cream the butter and sugar together until smooth, light and fluffy.
3. Add a little flour and then mix in the eggs, one at a time, mixing thoroughly.
4. Slowly fold in the remaining flour, and then the chopped walnuts and coffee.
5. Divide the mixture evenly between two greased, base-lined 20cm sandwich cake tins.
6. Bake in the oven for 30 minutes until risen and set.
7. Remove from the oven and cool on a wire rack.
8. To make the filling and topping, place the sugar and water in a small saucepan, bring to the boil and boil for 10 minutes.
9. Whisk the yolks in a mixer and slowly pour the sugar syrup into the yolks, whisking as you do so. Whisk until cool.
10. Fold in the butter and coffee. Sandwich the two cakes together with the filing and spoon the remaining mixture on top of the cake. Garnish with the halved walnuts.
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Latest Comment
This cake is absolutely delicious. I used Camp coffee essence as it was all that I had and I found that there was too much mixture for sandwich tins so used a 23cms tin ,cooked for 45mins and cut in half when cold. More effort than a normal sponge cake but well worth the effort.A great birthday cake.