Coffee and Walnut Cake?

Question

Anyone know where i can get a good recipe for coffee and walnut cake from please.

Answer 1

Try the following

Austrian Coffee and Walnut Cake with Coffee Cream
For the sponge cake:
1½ level tablespoons instant coffee mixed with 2 tablespoons boiling water
3 oz (75 g) walnut halves
6 oz (175 g) self-raising flour
1½ level teaspoons baking powder
6 oz (175 g) softened butter
6 oz (175 g) golden caster sugar
3 large eggs at room temperature

For the syrup:
1 level tablespoon instant espresso coffee powder
2 oz (50 g) demerara sugar

For the filling and topping:
1 level tablespoon instant espresso coffee powder
1 rounded tablespoon golden caster sugar
10 walnut halves, reserved from the sponge cake
9 oz (250 g) mascarpone
7 fl oz (200 ml) 8 per cent fat fromage frais
Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two 8 inch (20 cm) sandwich tins, 1½ inches (4 cm) deep, lightly greased and the bases lined with silicone paper (baking parchment).

First of all you need to toast all the walnuts, so spread them on a baking sheet and place in the pre-heated oven for 7-8 minutes. After that, 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.

Now all you do is simply add all the other cake 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, well-combined mixture, then fold in the coffee and chopped walnuts. This will take about 1 minute but, if you don't 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. Then 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 coffee and sugar in a heatproof jug, then measure 2 fl oz (55 ml) boiling water into it and stir briskly until the coffee and sugar have dissolved, which will take about 1 minute. Next, the filling and topping, and all you do here is place all the ingredients, except the reserved walnuts, in a bowl and whisk them together till thoroughly blended. Then cover the bowl with clingfilm and chill till needed.

When the cakes are cooked, ie, feel springy in the centre, remove them from the oven but leave them in their tins and prick them all over with a skewer while they are still hot. Now 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 – it's a good idea to turn one out on to the plate you're going to serve it on. Then spread half the filling and topping mixture over the first cake, place the other cake carefully on top and spread the other half over. Finally, arrange the reserved walnut halves in a circle all around. It's a good idea to chill the cake if you're not going to serve it immediately.

or Walnut and coffee cake

5 free-range eggs
110g/4oz sugar
2 tbsp instant coffee mixed with 4 tbsp boiling water
110g/4oz self-raising flour
110g/4oz walnuts
butter, for greasing
cocoa powder and icing sugar, to dust

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the eggs and sugar into a large clean bowl. Using an electric whisk, whisk until pale and fluffy.
3. Add the coffee liquid and continue to whisk until combined.
4. Sift the flour into the egg and coffee mixture and mix to combine. Add half the walnuts and mix to combine.
5. Grease and flour a large deep baking tin and pour in the batter. Smooth evenly using a palette knife and sprinkle over the remaining walnuts.
6. Place into the oven and bake for ten minutes, until risen and springy to the touch.
7. To serve, take the cake out of the tin and place onto a serving plate. Dust with cocoa and icing sugar.

or Coffee and walnut cake
175g/6oz butter
175g/6oz golden caster sugar
3 large free-range eggs
175g/6oz flour
1 tsp baking powder
2 tsp instant coffee granules
65g/2¾oz walnut pieces
For the topping and filling
600ml/1 pint double cream
1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment.
3. Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer.
4. Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition.
5. Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon.
6. Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture.
7. Chop the walnuts and fold them in gently
8. Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean.
9. Transfer to a wire rack to cool.
10. For the topping and filling, whip the double cream and add the coffee mixture.
11. Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top.

Answer 2

Coffee and Walnut Cake

Ingredients
175g butter, softened
175g caster sugar
3 medium eggs, beaten
175g self-raising flour
50g chopped walnuts
30ml very strong coffee
4 tbsp lemon curd

Icing:
300g icing sugar
30ml very strong coffee
1 tbsp clear honey
Walnut halves, to decorate

Instructions
Preheat the oven to 180°C/gas mark 4. Butter and line 2 x 20cm sandwich cake tins.

Cream together the butter and sugar until fluffy. Gradually add the beaten eggs, with a little flour. Sift in the remaining flour and fold in, with the walnuts. Add the coffee.

Divide the mixture between the tins. Bake for 20-25 minutes. Check by pressing gently with your finger - the cake should spring back. Leave in the tins for 5 minutes, then turn on to a rack. When cold, sandwich together with the lemon curd.

To make the topping, sift the icing sugar into a bowl, then mix in the coffee and honey. Pour on to the cake, spreading it over the top and sides, then press walnut halves into the icing. Serve when the icing is set.

hope this helps..

Answer 3

Delia Smith has a stunning recipe in her compendium book of recipes

Answer 4

kraftfoods.com---myfreerecipes.com