coffee and walnut cake with coffee cream

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Cooking receipe to make coffee and walnut cake with coffee cream under category General Recipes. You may find some video clips related to this receipe below.

coffee and walnut cake with coffee cream

delia smith

for the sponge cake:

1 1/2 tablespoons instant coffee mixed with 2 tablespoons boiling water

75g walnut halve

175g selfraising flour

1 1/2teaspoons baking powder

175g softened butter

175g golden caster sugar

3 large eggs at room temperature

for the syrup:

1 tablespoon instant espresso coffee powder 50g demerara sugar

55ml boiling water

for the filling and topping:

1 tablespoon instant espresso coffee powder 1 rounded tablespoon golden caster sugar

10 walnut halves reserved from the sponge cake

250g mascarpone

200 ml) 8 per cent fat fromage ftais

two 20cm sandwich tins 4cm deep lightly greased and the bases lined with silicone paper (parchment).

Preheat the oven to gas mark 3 325F (170C).

Toast all the walnuts so spread them on a baking sheet and place in the preheated oven for 7 to 8 minutes.

Reserve 10 halves to use as decoration later and finely chop the rest.

Take a very large mixing bowl put the flour and baking powder in a sieve and sift it into the bowl holding the sieve high to give it a good airing as it goes down.

Add all the other ingredients (except the coffee and walnuts) to the bowl and provided the butter is really soft just go in with an electric hand whisk and whisk everything together until you have a smooth wellcombined mixture then fold in the coffee and chopped walnuts.

This will take about 1 minute but if you dont have an electric hand whisk you can use a wooden spoon and a little bit more effort. What you should end up with is a soft mixture that drops off the spoon easily when you give it a sharp tap; if not add a spot of water.

Divide the mixture between the prepared sandwich tins spreading the mixture around evenly.

Place the tins on the centre shelf of the oven and bake them for 30 minutes.

While the cakes are cooking you can make up the syrup and the filling and topping.

For the syrup first place the coffer and sugar in a heatproof jug then measure the boiling water into it and stir briskly until the coffee and sugar have dissolved which will take about 1 minute.

For the filling and topping place all the ingredients except the reserved walnuts in a bowl and whisk them together till thoroughly blended.

Cover the bowl with dingfilm and chill till needed.

When the cakes are cooked ie feel springy in the centre remove then from the oven but leave them in their tins and prick them all over with a skewer while they are still hot. Spoon the syrup as evenly as possible over each one and leave them to soak up the liquid as they cool in their tins.

When they are absolutely cold turn them out very carefully and peel off the base papers its a good idea to turn one out on to the plate youre going to serve it on.

Spread half the filling and topping mixture over the first cake place the other cake carefully on top and spread the other half over.

Arrange the reserved walnut halves in a circle all around.

Its a good idea to chill the cake if youre not going to serve it immediately

This is unashamedly rich and luscious. Firstly coffee and walnuts have a great affinity; secondly so do coffee and creaminess; and thirdly because the cake is soaked in coffee syrup its also meltingly moist.

Serves 8

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