Something lovely about the smell of warm coffee being made. Especially the smell of coffee around the kitchen, cooking. I can eat coffee cake and coffee chocolates all day but have never drunk any cups of coffee myself!!
When I was pregnant, many moons ago with my 2nd child, I use to crave coffee cake. I use to visit a sweet little coffee shop in our little town to buy a piece and hide myself away eating it! I never made myself one as I would have eaten it all to myself as my husband is not a coffee fan.
Today I am sharing this yummy Douwe Egberts Coffee and Walnut Cake….
Fancy trying some? A nice little slice to hide away with and eat.
Prep time 30 minutes
Cooking time 20-25 minutes
- 225g unsalted butter
- 225g golden caster sugar
- 4 medium eggs, beaten
- 3 tbsp Douwe Egberts Pure Gold granules dissolved in 1 tbsp boiling water
- 225g self-raising flour, sifted with 1 tsp baking powder
- 75g shelled walnut halves, chopped plus 8-10 walnut halves for decoration
For the coffee icing:
- 200g icing sugar sifted
- 200g unsalted butter
- 2 tbsp coffee Douwe Egberts Pure Gold dissolved in 2 tbsp hot water
- A little Demerara sugar, to decorate
- Preheat the oven to 180C/ Gas 4. Grease and base line 2 x 20cm sandwich tins with parchment.
- Cream the butter and sugar together with an electric whisk or wooden spoon until pale in colour, light and fluffy in texture.
- Slowly add the beaten egg beating well after each addition. If it curdles add 1-3 tbsp of the measured out the flour.
- Fold in the remaining flour along with the dissolved coffee.
- Carefully fold in the nuts then divide the mixture between the two prepared times.
- Tap the cakes gently on the work surface to remove any air bubbles.
- Bake the cake in the oven for 20-25 minutes or until well risen and golden brown.
- Leave in the tins to cool a little before transferring to a cooling tray.
- Once cold remove the parchment paper.
- Meanwhile, make the filling by creaming the butter, coffee and icing sugar together in a bowl until soft.
- Place one cake onto a serving plate upside down.
- With a palette knife spread half the icing over it and put on the remaining top.
- Paddle the icing over the top and decorate with the walnut halves.
- Sprinkle with the Demerara sugar to give a sparkly effect…
About this post -Recipe and photo credit by Douwe Egberts