Coffee Walnut Cake

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For a timeless classic, try this delicious coffee and walnut cake.

All you have to do is throw all your ingredients of Coffee Walnut Cake

  1. 1 1/4 cups (125g) walnuts
  2. 1 tablespoon dried instant coffee powder
  3. 250g butter, softened
  4. 2 cups (440g) caster sugar
  5. 6 Coles Brand Australian Free Range Eggs
  6. 1 cup (150g) plain flour
  7. 1/2 cup (75g) self-raising flour
  8. 1/2 cup (120g) sour cream
  9. Walnuts, extra, to decorate
  10. 1 tablespoon dried instant coffee powder
  11. 2 tablespoons milk
  12. 185g butter, softened
  13. 2 1/4 cups (360g) icing sugar mixture
  14. 2 teaspoons dried instant coffee
  15. 1 cup (160g) icing sugar mixture

The instruction how to make Coffee Walnut Cake

  1. Preheat oven to 180C. Grease and line the base and side of a 20cm (base measurement) round cake pan. Place the walnuts in a food processor and process until finely ground. Set aside. Combine the coffee with 1 tablespoon hot water in a small bowl and stir until the coffee dissolves.
  2. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the coffee mixture and beat to combine. Add the finely ground walnut, combined flour and sour cream and stir to combine. Spoon the batter into the prepared pan and smooth the surface.
  3. Bake for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Set aside for 10 mins before turning onto a wire rack to cool completely.
  4. To make the buttercream, dissolve the coffee in a small bowl with 1 tablespoon hot water. Stir until coffee dissolves. Add the milk and set aside. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the coffee mixture and beat to combine.
  5. Use a large serrated knife to split the cooled cake into 3 even layers. Place the bottom layer on a serving plate. Spread with half the buttercream. Continue layering with remaining cake and buttercream.
  6. To make the coffee icing, dissolve the coffee in a small bowl with 2 teaspoons hot water. Stir until coffee dissolves. Add the icing sugar. Stir until smooth yet slightly runny, adding a little extra water if necessary. Spread the icing over the top of the cake. Decorate with walnuts.

Nutritions of Coffee Walnut Cake

fatContent: 607.06 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 71 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 7 grams protein
sodiumContent:

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