Thread: Weekend Baking
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Name: Mirabelle
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Re: Weekend Baking - April 14th 2018, 12:43 PM

Coffee and Walnut Cake probably originated from The Women's Institute (WI) that was formed in 1915 to revitalise rural communities and encourage women to become more involved in producing food during the First World War. It's highly unlikely they used coffee granules as the stuff wasn't invented back then, but likely Camp Coffee Essence which was first produced in 1876 by Paterson & Sons Ltd and taken over by Schwartz who produce curry spices.

Camp Coffee is a brown liquid, consisting of water, sugar, 4% caffeine-free coffee essence, and 26% chicory essence. Legend has it that Camp Coffee was originally developed as a means of brewing coffee quickly for military purposes. But now we are in the 21st century, we use coffee granules of which I stress using a fresh unopened jar so as have the freshest possible tasting coffee. It's always good to keep a bottle of Camp Coffee Essence in your kitchen cupboard as a standby - the stuff is good in flavouring cakes - or put a strong shot of espresso into your cake/frosting mix if you prefer.

This is Nigel Slater's Coffee & Walnut Cake recipe; it tastes sublime. My only addition is using more coffee flavoured buttercream to sandwich in-between the cake because by now you must realise I'm a bit of a pig for it.

Nigel Slater is England's doyen food writer and cook. He is as adorable as his food. This is his website for your interest. https://www.nigelslater.com/

It takes an hour from start to finish and will keep for several days, sealed and at room temperature. Serves 8-10.

For the Cake
175g unsalted butter
175g unrefined golden caster sugar
65g walnut pieces
3 large eggs
175g self-raising flour
1 tsp baking powder
2 tsp instant coffee granules

For the Filling
200g unsalted butter
400g icing sugar
2 tsps instant coffee granules
60g walnut pieces

You will also need 2 x 21cm / 8.26 inch loose-bottomed sponge tins.

Beat the butter and sugar till it is light, pale and fluffy. You could do this by hand, but it is far easier and better with an electric mixer. Set the oven at 180°C/gas mark 4. Meanwhile, line the base of two 21cm sponge tins with greaseproof paper and chop the walnuts. Crack the eggs into a bowl, break them up with a fork and add them a little at a time to the butter and sugar, beating well after each addition.

Mix the flour and baking powder together and mix into the butter and sugar gently, with the mixer on a slow speed or by hand, with a large metal spoon. Dissolve the coffee granules in 1 tbsp boiling water, then stir into the cake. Chop the walnuts and fold gently into the cake.

Divide the cake mixture between the two cake tins, smooth lightly, and bake for 20-25 minutes. I have noticed mine are pretty much consistently done after 23 minutes.

To make the frosting, beat the butter till soft and pale with an electric beater, then add the sugar and beat till smooth and creamy. Stir 1 tbsp boiling water into the coffee granules then mix it into the buttercream. Fold in the walnut pieces.

As soon as it is cool, turn one half of the cake upside down on a plate or board, spread it with a good third of the buttercream, then place the second half on top. Spread the remaining buttercream on top and round the sides.