Ingredients

• 1 ½ tablespoons Water
• 40g Walnuts
• 1 tablespoon Instant Coffee
• 300g Unsalted Butter
• 150g Muscovado Sugar
• 150g All Purpose Flour
• 3 Eggs
• 2 teaspoons Baking Powder
• 450g Icing Sugar
• 2 tablespoons Milk
• 1 tablespoon Coffee Extract
• 30g Walnuts

Tools

• Oven
• Parchment paper
• kCook Multi
• Piping bag
• Work surface
• Square pan - 10"
• Small bowl
• Serving plate
• Kcook bowl

Method

1. Pre-heat oven - 180°C
2. Line a clean square pan with parchment paper then set aside
3. Add instant coffee and water to a clean small bowl
4. Stir with teaspoon until dissolved then set aside
5. Fit midi blade to kCook bowl
6. Add unsalted butter, muscovado sugar, walnuts, all purpose flour, egg and baking powder to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Pour content of small bowl into kCook bowl
9. Attach lid to kCook bowl with filler cap fitted
10. Mix with filler cap fitted - 2 min, speed 8
11. Transfer content of kCook bowl to square pan
12. Spread until level
13. Bake - 15 min, 180°C
14. Let cool
15. Turn out content of square pan onto work surface
16. Cut out until 5cm round
17. Cut into halves
18. Trim
19. Transfer cake to serving plate then set aside
20. Clean kCook bowl
21. Fit stir tool to kCook bowl
22. Add unsalted butter, icing sugar, milk and coffee extract to the kCook bowl
23. Fit kCook bowl to kCook Multi
24. Attach lid to kCook bowl with filler cap fitted
25. Mix with filler cap fitted - 30 sec, speed 9
26. Prepare a clean piping bag with open star tip
27. Transfer content of kCook bowl to piping bag
28. Pipe content of piping bag onto serving plate
29. Layer
30. Pipe content of piping bag onto serving plate
31. Layer
32. Pipe content of piping bag onto serving plate
33. Repeat with the rest
34. Garnish with walnuts
35. Serve

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