Post by Sylvia on Sept 22, 2009 7:37:32 GMT -6
This cake was well worth the effort. Looked so good, I really didn't want to slice in to it.
Walnut and Coffee Cake
Makes about 12 Portions
1 x 1lb.2oz/500g yellow Cake Mix, I used Madeira mix
4 heaped tsps Instant Coffee
7 fl.oz/200 ml Water
2 fl oz/60 ml Vegetable Oil
Decoration:
2 heaped tsps Instant Coffee
1 fl.oz/25ml Hot Water
7 oz/200g Icing/Confectioners Sugar (sieved)
5 1/2 oz/190g Butter
2 oz/50g Walnuts
Cake:
Preheat oven to 160oC/340oF
Dissolve the instant coffee in 2-3 tbsp hot water then make this up to 200ml with cold water.
Pour into a mixing bowl together with the vegetable oil and the Madeira Cake Mix and blend to a smooth batter following the instructions on the pack.
Pour the batter into a deep round pre-lined 19cm (7½") baking tin.
Bake towards the lower half of a pre-heated oven for approximately 55-60 minutes.
Allow to cool completely.
Using the ingredients listed under "DECORATION", dissolve the instant coffee in the hot water and blend this together in a bowl with the butter and sieved icing sugar.
Beat with a wooden spoon or electric mixer until light and fluffy.
Cut the coffee cake in half across to form two layers.
Place one layer on a serving plate and spread over a third of the prepared buttercream.
Place the other layer on top and spread the remaining buttercream over the top and sides of the cake.
Save 6 walnut halves for decoration. Finely crush the rest and use to mask the sides of the cake.
Cut the walnut halves in two and place these on top of the cake.
NOTE: For that extra special touch, sprinkle the base layer of the cake with a tablespoon of coffee liqueur before sandwiching with buttercream. (I used Tia Maria)
Sylvia
Walnut and Coffee Cake
Makes about 12 Portions
1 x 1lb.2oz/500g yellow Cake Mix, I used Madeira mix
4 heaped tsps Instant Coffee
7 fl.oz/200 ml Water
2 fl oz/60 ml Vegetable Oil
Decoration:
2 heaped tsps Instant Coffee
1 fl.oz/25ml Hot Water
7 oz/200g Icing/Confectioners Sugar (sieved)
5 1/2 oz/190g Butter
2 oz/50g Walnuts
Cake:
Preheat oven to 160oC/340oF
Dissolve the instant coffee in 2-3 tbsp hot water then make this up to 200ml with cold water.
Pour into a mixing bowl together with the vegetable oil and the Madeira Cake Mix and blend to a smooth batter following the instructions on the pack.
Pour the batter into a deep round pre-lined 19cm (7½") baking tin.
Bake towards the lower half of a pre-heated oven for approximately 55-60 minutes.
Allow to cool completely.
Using the ingredients listed under "DECORATION", dissolve the instant coffee in the hot water and blend this together in a bowl with the butter and sieved icing sugar.
Beat with a wooden spoon or electric mixer until light and fluffy.
Cut the coffee cake in half across to form two layers.
Place one layer on a serving plate and spread over a third of the prepared buttercream.
Place the other layer on top and spread the remaining buttercream over the top and sides of the cake.
Save 6 walnut halves for decoration. Finely crush the rest and use to mask the sides of the cake.
Cut the walnut halves in two and place these on top of the cake.
NOTE: For that extra special touch, sprinkle the base layer of the cake with a tablespoon of coffee liqueur before sandwiching with buttercream. (I used Tia Maria)
Sylvia