Today I was having a bit of a slow morning. Lily and I had been lounging around for an hour or so as I was beyond tired and she was glued to Nick Jr so it was the perfect opportunity for cuddles and comfort eating dairylea on toast and drinking coffee/milk.
We eventually dragged ourselves out of our makeshift ‘pit’ (i.e. one of the big armchairs in the sitting room) and in to the kitchen to do a few chores whilst she played with her toys.
Mike was due home at around 3 o’clock and he was up really earning this morning (practically the middle of the night) so I thought I’d do a quick cheerful-looking bake to surprise him with when he came in.
I decided to go with a yummy coffee and walnut cake as something a little different and as a change up from the usual cappuccino-coloured frosting and aesthetic, I went all cutesy with a simple pink glaze and a dash of rainbow sprinkles instead.
For the filling, I did an easy coffee buttercream which was nice and sweet hence why I did a lighter icing for the topping.
Mike was over the moon when he saw what I was hiding under a tea towel on the range when he finished work and we settled down with a slice each and a good builder’s brew.
I figured Lily could have a very small slice as there’s not too much coffee in it as a one-time thing!
If you’d like the recipe and method, I’ve listed it below for you. It’s really straightforward and against all odds, I managed to ‘get my bake on’ with a feisty toddler at my feet (and I challenge you to do the same!)
Ingredients + Method
FOR THE CAKE:
(1) 170g butter (2) 170g caster sugar (3) 170g self-raising flour (4) 3 eggs (5) 1.5 tsp of baking powder (6) 1 tsp of vanilla paste/essence (7) 2 tsp instant coffee (8) 1 tbsp hot water (9) 80g walnut pieces
Preheat the oven to 160 degrees / gas mark 3 and draw around the bottom of two same-size sandwich tins on baking paper. Cut these out and grease the tins with butter or oil and place the circles of paper at the bottom.
Mix the butter (1) and the sugar (2) in a large mixing bowl until light/fluffy and a pale yellow/almost white colour.
In a separate bowl or jug, beat the eggs (4) until pale and add this bit-by-bit to the mixture, adding some of the flour (3) with the egg at each stage and stirring it all together, until they’re both used up.
In a cup or small container, dissolve the coffee granules (7) in the hot water (8) and add this to the bowl together with the baking powder (5) and vanilla paste (6) and continue to mix.
Finally, fold in the walnuts (9) and spread the mixture across the two tins.
Place the tins in the oven and bake for around 30 minutes or until a clean knife comes out dry when inserted in to the cakes.
When baked, remove from the tins and leave to cool on a wire rack.
FOR THE FILLING:
(1) 150g butter (2) 300g icing sugar (3) 1 tsp instant coffee (4) 2 tsp hot water
Cream the butter (1) and the majority of the icing sugar (2) together. Make up the coffee (3 + 4) like you did for the cake (in a mug or container) and slowly add to the buttercream stirring as you go.
Add the rest of the icing sugar and whisk until light and smooth.
When the cakes are cooled, cut the top off one of the cakes with a serrated knife (and eat it to check it tastes yummy!) Using a spatula or palette knife, spread the buttercream evenly across the cake and place the other cake on top.
If you fancy it, you could also add a layer of strawberry jam but I didn’t have any in today!
FOR THE TOPPING:
(1) 150g icing sugar (2) hot water (3) red food colouring (4) rainbow sprinkles (5) a few walnut pieces for the middle of the cake
With a spoon, add hot water (2) to the icing sugar (1) until it reaches a consistency that sticks to the back of the spoon but is easily spreadable. Put in a few drops of red food colouring (3) and mix adding more, if needed, until you reach the desired shade of pink.
Using a spoon, spread this across the top of the cake and place a few walnut pieces (5) in the very middle. Gently tap the jar of rainbow sprinkles (4) around the cake ensuring an even coverage and leave until set and ready.
And that’s all there is to it!
I hope you enjoy making/eating this gorgeous coffee-filled delight and if you like this recipe, please feel free to share with your family and friends.
What’s your favourite tea-time treat?