Tutorial Preview
1. Overview
Method
1. Dissolve coffee in boiling water and set aside to cool.
2. Chop walnuts into small pieces.
3. Line the baking tins with baking parchment.
4. Heat the oven to 160C (fan).
5. Cream the butter and sugar together till pale and soft.
6. Break the eggs into a measuring jug and lightly beat.
7. Slowly add the eggs into mixture, beating well in between each addition.
8. Sift the flour and gently fold into the mixture with the walnuts.
9. Mix together till just combined and no more.
10. Divide the mixture evenly between the two baking tins.
11. Bake in the oven for approximately 40 minutes, depending on the oven.
12. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling tray and allow to go cold.
13. Wrap cakes in cling film and store in the fridge for up to 24 hours till ready to use.
14. Fill with buttercream (flavoured to choice) and decorate top of cake with thing like walnuts and chocolate beans
2. Mixing Ingredients
Method
1. Dissolve coffee in boiling water and set aside to cool.
2. Chop walnuts into small pieces.
3. Line the baking tins with baking parchment.
4. Heat the oven to 160C (fan).
5. Cream the butter and sugar together till pale and soft.
6. Break the eggs into a measuring jug and lightly beat.
7. Slowly add the eggs into mixture, beating well in between each addition.
8. Sift the flour and gently fold into the mixture with the walnuts.
9. Mix together till just combined and no more.
10. Divide the mixture evenly between the two baking tins.
11. Bake in the oven for approximately 40 minutes, depending on the oven.
12. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling tray and allow to go cold.
13. Wrap cakes in cling film and store in the fridge for up to 24 hours till ready to use.
14. Fill with buttercream (flavoured to choice) and decorate top of cake with thing like walnuts and chocolate beans
3. Finishing Touches
Method
1. Dissolve coffee in boiling water and set aside to cool.
2. Chop walnuts into small pieces.
3. Line the baking tins with baking parchment.
4. Heat the oven to 160C (fan).
5. Cream the butter and sugar together till pale and soft.
6. Break the eggs into a measuring jug and lightly beat.
7. Slowly add the eggs into mixture, beating well in between each addition.
8. Sift the flour and gently fold into the mixture with the walnuts.
9. Mix together till just combined and no more.
10. Divide the mixture evenly between the two baking tins.
11. Bake in the oven for approximately 40 minutes, depending on the oven.
12. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling tray and allow to go cold.
13. Wrap cakes in cling film and store in the fridge for up to 24 hours till ready to use.
14. Fill with buttercream (flavoured to choice) and decorate top of cake with thing like walnuts and chocolate beans
Learn to bake this beautiful Coffee and Walnut cake recipe from esteemed baker Mrs Jones of Mrs Jones Passion in the Baking
