Saturday, 16 January 2016

50 grams walnut pieces
1 cup grams caster sugar
225 grams soft unsalted butter (plus some for greasing)
1 1/2 cups grams plain flour
4 teaspoons instant espresso coffee granules/powder
2 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda
4 large eggs
2 tablespoons milk
preheat the oven to 180°C
grease and line the base of 2 x 20cm cake tins. grease and flour sides.
Put the walnut pieces and sugar into a food processor and blitz to a fine, nutty powder.
in a large bowl, using an electric mixer, beat butter, flour, espresso coffee, baking powder, bicarb, milk and eggs until well combined.
divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
cool the cakes in their tins on a wire rack for about 10 minutes, then remove from tin and peel off baking paper. cool completely.
TO PUT TOGETHER.. place 1 sponge TOP down on a cake stand or serving plate.
Spread with half the icing; then place the second sponge on, TOP UP .
spread the rest of the icing over the top of the cake and decorate
with walnuts and anything else you desire.

350 grams icing sugar
175 grams soft unsalted butter
2 1/2 teaspoons instant espresso coffee granules/powder
1 tablespoon boiling water
crushed walnuts to decorate.
using an electric mixer, beat the butter and icing sugar together
until smooth.
dissolve the instant espresso coffee in the boiling water and add it while still hot to butter mix.
mix well and ice cake.

No comments:

Post a Comment