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Coffee Walnut Cake


About this dish

Use 3D or 4D Hotair. MUM Mixer

Cooking time 30 minutes

Serves 8 people

 

Ingredients

For the cake

225g butter, softened, plus extra for greasing

225g caster sugar

4 eggs, beaten

Pinch of salt

225g self-raising flour

3 tbsp extra strong coffee

50g walnuts, roughly chopped

 

For the icing

175g butter

300g icing sugar

2 tbsp cold extra strong coffee

8 walnut halves.

 

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Method

3D or 4D Hotair at 160°C. MUM Mixer.

1. Grease and line with parchment paper 2 x 20cm sandwich tins.

2. Beat the butter and sugar in the bowl of the MUM mixer with the stirrer attached. Beat until light and fluffy then begin to incorporate the beaten eggs a little at a time. If the mixture starts to curdle, add a tablespoon of the flour and keep on mixing.

3. Once all the eggs are added, sift in the flour and salt. Mix these in with the coffee and walnuts on the lowest speed.

4. Spread carefully into the cake tins and cook for 20-25 minutes until golden and a skewer inserted into the cake comes out clean.

5. Remove the cakes from the oven and leave to cool for 5 minutes, before turning out onto wire racks to cool completely.

6. To make the icing. Beat the butter until soft. Add the icing sugar and coffee and beat until light.

7. Use half the icing to sandwich together the sponges. Then use the remaining icing to cover the top of the cake. Arrange the walnut halves on top.

 

Note: This cake can be baked using the Bosch Assist function (in the Series 8 ovens). It can also be baked using Hotair Eco. For correct shelf levels and more information please see your instruction manual.