This coffee and walnut cake has been one of my biggest successes thus far; the day I made this bundt style bake for my mum's birthday, I also brought a 11-inch sponge (with coffee buttercream) into work - and it was gone by the end of the day! I received a lot of compliments on the taste and texture, so I'll definitely be whipping this recipe up again. This recipe is based off a BBC Good Food one with quite a few amends to change up icing an increase flavour strength.
130ml strong black coffee (made with 3 tbsp coffee granules)
300g self-raising flour
320g golden caster sugar
1 tsp baking powder
5 medium eggs
2 tsp vanilla extract
100g walnut halves
20g walnut halves
150g royal icing powder
50ml strong black coffee
one. pre-heat oven to 160 degrees C and grease your cake tins; this amount fills 2x bundt tins.
two. combine sugar, butter and vanilla in bowl and beat until smooth and light in colour; make coffee ahead of time to allow to cool.
three. slowly mix in cooled coffee and eggs (one at a time)
four. fold in flour, baking powder and walnut halves to form final batter; pour into baking pans and bake in oven for 30-35 minutes, or until cake is baked through as per baking skewer
five. after five minutes, pray to the bundt gods for whole cakes and turn out onto cooling rack
six. mix together cooled coffee and royal icing to form thick liquid paste, pour over cooled cakes
seven. decorate with walnut and icing sugar as require