Coffee and Walnut Cake
Ingredients
250 grams butter
250 grams golden caster sugar
4 eggs, beaten
1 tsp. vanilla extract
4 strong coffee, chilled
250 grams plain flour
2 tsp. baking powder
50 grams walnuts
150 grams butter
300 grams icing sugar
2 strong espresso coffee
0.25 tsp. vanilla extract
walnuts, as needed
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
Roughly chop the walnuts.
STEP 2/7
Fit the K beater to the machine.
Pre heat the oven to 180ºC.
Grease the round tins and line with parchment paper.
STEP 3/7
Add Ingredients 1 (butter, caster sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for about 2 minutes.
Scrape down the bowl.
STEP 4/7
Add Ingredients 2 (eggs, vanilla extract, instant coffee, flour, baking powder) into the Mixer bowl.
Mix on speed Max for about 30 seconds.
STEP 5/7
Add half of Ingredients 3 (walnuts) into the Mixer bowl.
Mix on speed 4 for about 30 seconds.
Divide the contents of the Mixer bowl evenly between 2 round tins.
Scatter the rest of Ingredients 3 (walnuts) over the round tins.
Bake for 30 minutes at 180ºC.
Let cool on a wire rack.
STEP 6/7
Retrieve, clean the Mixer bowl and fit the K beater.
Add Ingredients 4 (butter, icing sugar, espresso coffee, vanilla extract) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for 2 minutes.
Place one cake half onto the serving plate.
Spoon half of the buttercream onto the cake and eveny spread.
Place the second cake half on top and lightly push down to secure.
Spoon the rest of the buttercream onto the top of the cake and evenly spread.
Serve.
STEP 7/7
Garnish with walnuts.
Coffee and Walnut Cake
Ingredients
250 grams butter
250 grams golden caster sugar
4 eggs, beaten
1 tsp. vanilla extract
4 strong coffee, chilled
250 grams plain flour
2 tsp. baking powder
50 grams walnuts
150 grams butter
300 grams icing sugar
2 strong espresso coffee
0.25 tsp. vanilla extract
walnuts, as needed
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
Roughly chop the walnuts.
STEP 2/7
Fit the K beater to the machine.
Pre heat the oven to 180ºC.
Grease the round tins and line with parchment paper.
STEP 3/7
Add Ingredients 1 (butter, caster sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for about 2 minutes.
Scrape down the bowl.
STEP 4/7
Add Ingredients 2 (eggs, vanilla extract, instant coffee, flour, baking powder) into the Mixer bowl.
Mix on speed Max for about 30 seconds.
STEP 5/7
Add half of Ingredients 3 (walnuts) into the Mixer bowl.
Mix on speed 4 for about 30 seconds.
Divide the contents of the Mixer bowl evenly between 2 round tins.
Scatter the rest of Ingredients 3 (walnuts) over the round tins.
Bake for 30 minutes at 180ºC.
Let cool on a wire rack.
STEP 6/7
Retrieve, clean the Mixer bowl and fit the K beater.
Add Ingredients 4 (butter, icing sugar, espresso coffee, vanilla extract) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for 2 minutes.
Place one cake half onto the serving plate.
Spoon half of the buttercream onto the cake and eveny spread.
Place the second cake half on top and lightly push down to secure.
Spoon the rest of the buttercream onto the top of the cake and evenly spread.
Serve.
STEP 7/7
Garnish with walnuts.