Life at UCB through the eyes of our international student bloggers

Coffee and Walnut Cake!

Coffee and Walnut Cake!

Both semesters are over and most of you will hopefully be enjoying your summer break! Some of you might be bored at home looking to do something if you are not working, so I thought maybe some of you would like to try your hands on cooking or baking for your friends and family. This week I am sharing one of my favorite recipes to bake! A coffee and walnut cake; simple to make but really delicious…

For Cake:

Unsalted Butter 115g, Sugar 95g ,Eggs 3 ,Milk 20ml, Plain Flour 100g ,Baking Powder 2g ,Salt 1g, Instant Coffee 10g, Walnuts 25 g

For Brittle:

Walnuts 60 g ,Sugar 100 g ,Salt 2 g

For Glaze:

Powdered Sugar 50 g, Instant Coffee 5 g

COOKING / PREPARATION

• For the cake, separate the egg whites and egg yolks, and in a bowl beat the egg whites until stiff peaks are formed.

• In a separate bowl, combine the sugar and butter and beat it until a creamy texture forms. Add the milk, egg yolks and instant coffee (dissolved in hot water) and whisk until combined. Sift in the flour, baking powder and salt and whisk until a smooth consistency is reached with no lumps.

• Slowly add in the egg whites and fold it in the batter, be gentle to not remove the air out of the batter. Lasty add the walnuts and fold it one last time

• Add the batter in a cake tin and bake it in a preheated oven at 180°C for 35-40 minutes or until the knife inserted in the centre comes out clean.

• For the Brittle, dry roast the walnuts in a pan, once done remove from the heat and let them cool. In a saucepan add the sugar and salt and heat up the sugar until golden, remove from the heat and add in the walnuts and combine them quickly as the sugar will start to set, add in a baking tray and cut to required shape when warm. Let it cool till it hardens

• For the glaze, dissolve the coffee in 10 ml of warm water and then add it to the powdered sugar and whisk till smooth texture

PRESENTATION AND SERVICE

• Let the cake cool once baked. After its cooled down, pour on the glaze and then top it with the brittle.

Hopefully some of you will try making it, and enjoy it; as I really like this cake, and everyone I made it for is a fan too!



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