I made this gorgeous cake for our Royal Wedding themed afternoon tea last Friday. It was fitting because this fabulous recipe is by Fiona Cairn, who as I'm sure most of you know, made the glorious Royal Wedding cake.
I cannot fault this recipe, it is absolutely perfect and is a firm favourite of mine. I have adapted the recipe slightly, it originally appears in the book as coffee and hazelnut cake recipe, which I will certainly try very soon.
Coffee and Walnut Cake
Recipe adapted from - Bake and Decorate by Fiona Cairns
For the cake
60g walnuts, crushed
225g self-raising flour
1 tsp baking powder
225g unsalted butter, softened
225g light muscovado sugar
4 eggs, lightly beaten
2 tbsp milk
25ml very strong coffee - filter, espresso or instant
For the buttercream
60g walnuts, crushed
100g butter, softened
200g icing sugar
25ml very strong coffee
Pre-heat the oven to 180°C, Gas Mark 4. Lightly butter 2x20cm diameter, 4.5cm deep sandwich tins, then line the bases with baking parchment.
To make the cake, sift together the flour and baking powder into a bowl and set aside. Using an electric whisk, cream together the butter and sugar for about 5 minutes until very light and fluffy.
Add the eggs very slowly, with the mixer running, adding 1 tbsp of the flour to prevent curdling.
Finally, using a large spoon or spatula, fold in the remaining flour, 60g of the nuts, milk and coffee until well blended.
Divide the batter between the tins and bake for 25–30 minutes until the cakes spring back to the touch, or a skewer comes out clean. Leave to cool in their tins slightly, then turn out on to a wire rack.
To make the buttercream, cream the butter and sugar together for at least 5 minutes until really light and airy, then add the coffee.
Mix well, then fold in some of the remaining walnuts, keeping most back to decorate. Spread half the coffee buttercream on to the base of one cake, lay the other cake on top (flat bases together) and finish with the remaining buttercream. Scatter over the reserved walnuts.
As of next week things are changing a little at Buttercream Bakery, I have been asked to join the Hamilton Group Hotels as pastry chef in residence. I will be making glorious afternoon tea cakes and bakes for their local hotels and various other venues. I will still be running Buttercream Bakery as normal and will continue to take cupcake orders as always.
I am hugely excited. I will be responsible for creating glorious dessert tables for every afternoon tea, supplying bespoke cupcakes for hotel events and to guests and dessert trays for corporate events etc.
I am so glad I have finally been able to tell you all my big news, I'm in last minute preparations this week and then next week all hell will break loose. I'm going to be one really busy little baker but I can't wait.