This week has been pretty hectic and I decided to treat myself by baking. Some people find it stressful but I find it therapeutic and relaxing 🙂
You can always find me looking very intensely at my phone or laptop and you’d think I’m busy emailing or reading up on something. I guess you could say that – busy reading up on recipes! Especially when I’ve decided to make something, I actually search up multiple recipes and compare them to see which may be the best. Sometimes I even do recipe mash-ups haha!
This week’s cake is something I’ve never tried making before. I absolutely love coffee walnut cakes if they hit you well with coffee flavour and have walnut in the cake. I’ve had trouble getting flavour into cakes, especially with citrus fruit I can never seem to get enough of the flavour in the cake. I was worried with this cake as well since most recipes call for espresso powder and I didn’t have any.
I was initially going to make an 8″ cake but I figured if I was giving them away, making cupcakes would be so much easier and neater. I got very excited by that thought because that meant making an icing or frosting! Which is also something quite new to me. I couldn’t decide on a buttercream frosting or just an icing sugar glaze but seeing as my cupcakes had such flat tops and it was getting late, I thought the glaze was a better option 😉 Didn’t want to risk messing up frosting with just a jam knife in the flat!
Ingredients (this makes half the original recipe)
112.5g butter, softened
112.5g caster sugar ( I used a mixture of caster and brown sugar because I ran out)
2 eggs, room temperature
2 tsp espresso powder dissolved in 1 tbsp boiling water (I used 3 heaped teaspoons of instant coffee, more could be better)
100g plain flour
1/4 tsp baking soda
1 1/4 tsp baking powder
25g walnuts, chopped plus extra to decorate
1/2 – 1 tbsp milk
1. Preheat oven to 180C. Line cupcake tin or grease an 8″ cake tin, lining the base with baking parchment as well. In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well. Add in 1/2 tbsp of the coffee mixture and mix well.
2. In a separate bowl, whisk together the flour, baking soda and baking powder. Sift flour mixture over the wet ingredients and fold in until well combined. Add milk slowly until you get a soft, smooth/creamy consistency. Finally, fold in the chopped walnuts.
3. Scoop into prepared tin and bake for 12-15 mins (cupcakes) or 20-25 mins (8″ cake) or until a toothpick inserted in the centre comes up clean or with a few moist crumbs.
4. When the cakes have cool completely, sift icing sugar into a bowl and add water 1/2 tsp at a time until you get a thick and slightly runny consistency. Add the remaining coffee mixture to taste.
*The original recipe used a food processor to blitz everything together, pulsing the walnuts until they were flour-like. I don’t have a food processor so I used the method as above. Also, chop the walnuts up to a size that you’d like 🙂
In order to have cut the cake in half, I took off the walnut on top teehee.
Funny story: I saved this cut one for myself, intending to eat it after college when I get home. My mum asked me after seeing it in the morning if I was going to eat it. I thought she meant there and then so I said no. When I got home both cakes (I saved 2 for us giving the others away) were gone so I asked if she ate them and then she goes “Yeah. Oh you haven’t eaten one?”
I guess that means the cakes were good but sadly I didn’t get to eat any!
Recipe was taken from this amaaaaazing blog. Please do check her out! She’s got really lovely things she’s made and her photos are gorgeous. Just so gorgeous!