While we’re self isolating and Mr S is working from home sometimes he likes to have something with a cuppa to keep him going on an afternoon. Last week’s Victoria Sponge had been eaten and he doesn’t really like gingerbread like the gingerbread loaf I made the day before. So on Sunday morning I planned on making Mr S a coffee and walnut cake. There is a recipe for Coffee and Walnut Cake in Amazing Cakes and comes under the Classic Cakwes chapter. I know that this is one of my husband’s favourites.
I got all the ingredients out but then realised the half finished packet of walnuts I needed to use was past its best before date. I wasn’t going to risk it and put it in the cake but I had chocolate coated coffee beans to decorate the top of the cake instead of walnut halves.The sponge itself is a standard coffee sponge made using the creaming method. Although I use Camp Coffee Essence when making my coffee cakes, this one was made with strong, fresh espresso coffee.
When it came to icing the cake, I had to change the flavour slightly as I didn’t have enough plain icing sugar. I had to do half Silver Spoon and half Sugar and Crumbs’ Salted Caramel flavour icing sugar. This was the nearest flavour icing sugar I thought would complement the coffee flavour.
The layers were sandwiched together with half of the buttercream. I spread another thin layer of buttercream on top of the cake and then piped the rest as a swirl decorative effecet around the rest of the cake as well as in the middle with my star shaped nozzle.
Mr S had a slice with his cup of tea on Sunday afternoon while we were watching a film.
Love Sam xx