Coffee and Walnut Cake
This cake is utterly delicious, very easy to make and suits walnuts as well as pecan nuts. The light, not too sweet Swiss meringue buttercream takes this gorgeous cake to another level.
You will need 2 x 6 inch sandwich pans greased and base line
For the cake:
Cream the margarine/butter and sugar then add the eggs plus the egg yolk one at a time mixing really well between each addition. Fold in the flour and when almost all combined add the chopped nuts, vanilla and coffee. Continue to stir slowly until everything is well combined.
Divide the mix between the two tins then bake for 18-20 minutes at 175 degrees c (fan) until well risen, lightly coloured, springy to the touch and just leaving the sides of the tin. For an even bake and flat top to your cake wrap a foil strip around the outside to diffuse the heat during baking.
Turn out onto cooling trays and leave until completely cold.
For the filling:
Fill a medium saucepan about half full with water and bring to the boil. Turn down to a simmer then place a heat proof bowl over the pan and add the egg white and the sugar. Stir with a hand whisk until the sugar has dissolved and the mixture feels smooth when rubbed between the thumb and forefinger. Take then a hand held electric whisk and whisk together the egg white and sugar until pale, thick and doubled in size. Take off the heat and continue to whisk until the mix has cooled and feels neither hot nor cold when you pop a finger in.
In a separate bowl cream the soft butter with the electric whisk until thick and creamy then add the toffee coloured cool meringue one large spoonful at a time, whisking well between each addition. When it has all been incorporated then whisk in the coffee and water mix. This super smooth absolutely delicious cream can then be used to fill the cake and there will be enough for six blobs to secure the eight walnuts or pecans on the top.
The flavour of the walnuts or pecans will be enhanced if toasted lightly in a dry frying pan. Leave to cool.
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