25 January 2008

CLASSIC COFFEE WALNUT CAKE




Preparation and Cooking Time is 1 hour 15 minutes

200g softened butter
3/4 cup (165g) firmly packed brown sugar
1/2 cup (110g) caster sugar
3 eggs
2 cups (300g) self raising flour
1/4 cup (60ml) strong espresso coffee (equal to a double espresso)
1/2 cup (125ml) milk
1/2 cup (35g) walnuts
18 walnut halves for decoration
COFFEE BUTTER CREAM
200g softened butter
2 cups (300g) icing sugar
2 tablespoons very strong espresso coffee

1. Preheat oven to 180 degrees C (160 degrees fan forced). Grease a deep round pan and line the base with baking paper.
2. Beat the butter and both sugars in a small bowl with an electric mixer until pale and fluffy. Add eggs, one at a time; beat until just combined between additions.
3. Transfer mixture to a large bowl. Stir in half the sifted flour, then half the combined coffee and milk, stir in remaining flour, coffee mixture, the chopped walnuts.
4. Spread mixture into prepared pan. Bake for about 50 minutes or until skewer inserted into the centre of the cake comes out clean. Stand for 5 minutes before turning onto a wire rack to cool.
5. COFFEE BUTTER CREAM: Meanwhile, beat the butter in a small bowl with an electric mixer until light and fluffy. Beat in the sifted icing sugar and coffee until well combined.
6. Optional. Split cold cake in half. Place one cake layer on serving plate, cut side up. Spread with 1/3 of the Coffee Butter Cream. Top with remaining cake, cut side down, then spread top and side of cake with the remaining Coffee Butter Cream. Arrange walnut halves over the cake.

Suitable to freeze. Not suitable to microwave.