Now I’m not the most skilled baker who has all the fancy electric mixers and piping bags so please bear in mind my bakes are always going to look a bit rustic shall we say…
If I’m honest writing a post about baking is a lot more effort than actually doing the baking itself. Having gathered my ingredients I then had to take a picture of them for this post…now I’m not the most photographically skilled person either so be mindful of this when looking at my pictures…
So picture taken next thing was to weigh out the ingredients and put the in the bowl…but before I mixed it together I had to make sure all items were visible and looked OK in the bowl…high drama I tell you!
First issue I had was the coffee…I mixed the granules with boiling water but it went lumpy so had to do a second attempt which luckily turned out ok.
Right next I had to mix ingredients into a smooth batter….a bit of problem as I didn’t get the butter out so it was rock hard and my house is an ice box so it wasn’t likely to start softening any time soon.
I gave it 5 minutes and then I realised I needed back up…MUM!!!
Mother came down and got to work…
I decided to chop the walnuts as I didn’t want it to look like I was being lazy….the recipe didn’t say how big or how small I should chop them so I compromised on medium sized chunks.
Now Mother had been mixing for around 10 minutes and didn’t look too impressed at me chanting her on…so we decide d to f**k it and added the walnuts to the lumpy mixture and poured it into two separate tins….our reasoning was the butter would eventually melt when cooked in the oven anyways.
Ding! Times up…cakes came out and were looking really good….the next steps were easy…quickly make some coffee flavoured butter cream and let the cakes cool down.
Once cooled I spread some butter cream on the first cake and put the next cake on top of it then cover that one with the remaining butter cream. Finally I decorated it with some whole walnuts we saved from the chopping board.
Verdict on cake…YUMMY!!! Only downside was the walnut chunks were a little too big…but we can’t get everything right can we…
1 tbsp Coffee Granules
1 tbsp of Boiling Water
175g (6oz) Unsalted Butter
175g (6oz) Golden Caster Sugar
175g (6oz) Self-Raising Flour
1 tsp Baking Powder
50g (2oz) Chopped Walnuts
Coffee Butter Cream Ingredients
1 tsp Coffee Granules
2 tsp Boiling Water
100g (3 ½ oz) Unsalted Butter
150g (5oz) Icing Sugar
Dissolve the coffee granules in the water and then in a separate bowl beat together the eggs,flour,butter, sugar and baking powder until the mixture forms a smooth batter.
Then beat in the coffee and chopped walnuts and divide the mixture into two 7” sandwich tins.
Bake in preheated oven at 180 degrees for 25 minutes. Once cooled cool on a wire rack.
Butter Cream Instructions
Dissolve the coffee in water and then beat together the butter and icing sugar and coffee until smooth and creamy.
Once cake have cooled use half the mixture for the topping of one cake and then place the other cake on top and use the rest of the butter cream to cover the top. Finally decorate with some walnut halves.