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A client friend of mine mentioned one day that his favourite cake was coffee and walnut. My first efforts were sped round to his offices, and he wasn’t disappointed. This is now my birthday cake treat for him each year.
Ingredients:
175gms self raising flour
175gms unsalted butter
175gms sugar
50gms walnuts
3 eggs
4 tbsp instant coffee dissolved in 1 tbsp boiled water (leave to cool)
Frosting
250gms mascarpone cheese
3 tbsp icing sugar
1 tbsp coffee essence (or an espresso shot)
Walnuts to decorate
Method:
Preheat oven to 160⁰C
Grease and line a 2lb cake tin. Beat the eggs and sugar together and then add the eggs - one at a time, beating in between. Then add the flour and coffee and continue to beat. Fold in the walnuts. Transfer to the prepared cake tin and bake for 50-60 mins, until a skewer inserted comes out clean. Take out and leave to cool on a wire rack.
Once the cake has completely cooled, prepare the frosting by beating all the ingredients together. To frost, either spread the frosting over the top of the cake, or chose a piping nozzle and be as creative as you like.
I make these into small loafs as well. If you have silicone moulds, carry out all steps as about, but reduce cooking tome to appx. 13-18 mins depending on their size.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.