Sussex and it hasn’t stopped raining.
prevented us from having a fine old time with yes, a fair amount of eating and
drinking with our friends!
has improved out of all recognition and if anybody moans to you about British
cooking, don’t believe it. Even the smallest cafe offers the full range of
coffees from cappucino to latte to mocha, and then the range of cakes, buns and
biscuits is everything that you desire but perhaps your waistline doesn’t.
I have had
this post just lying in wait for a suitable moment and it seems that is now: Coffee
and Walnut, a real English classic, it looks impressive when all it is, is a sponge
cake with nifty decoration. Deciding how to decorate a cake is, for me, half
the fun. It helps to have an attractive plate or cake stand too. But it’s taste
that counts and I can guarantee that it’s authentically coffee-ish with just
the right amount of walnuts: it’s moist, easy to serve and goes down a treat
with a cup of tea.
always, I used regular toz şeker or granulated sugar
oven to 180°C/fan 160°C/350°F/Gas 4.
two deep 20cm sandwich cake tins. Line the bases with greaseproof paper.
the butter and sugar together until light and fluffy. Add the eggs a bit at a
time, sprinkling in a little of the flour to stop the mixture curdling. Sift
and fold in the remaining flour, then fold in the walnuts.
in the coffee essence with 1 tsp water and fold this in, then divide the
mixture equally between the prepared
cake tins and level the tops. Bake for 20-25 mins or until the cakes spring
back when lightly pressed in the centre with your finger. Leave the cakes in
the tins for 5 mins, then turn out on to a wire rack and leave until cold.
|mixing in the coffee|
|dividing the mixture between the two tins|
|the two cooked cakes: note how they are coming away from|
the sides, a sure sign they are done
|cooling on the rack before filling or icing|
the filling. Beat all the ingredients in a bowl with an electric mixer until
smooth and fluffy, then use to sandwich the two cakes together.
the icing. Sift the icing sugar into a bowl, then mix in the coffee essence and
2-3 tbsp of cold water to make a smooth icing. Pour the icing on to the top of
the cake and quickly spread it over the top and the sides, then arrange 8
walnut halves around the outside and 1 in the middle.
|be careful when adding the water: the icing|
mustn’t be too runny
to set before serving.
|Coffee and Walnut Cake|