My train leaves in an hour. My bag is packed, with a bottle of water, some sandwiches for the train journey and off course, my camera. Nowadays I rarely leave without it.
I am off on a one day trip to Amsterdam, for a surprise party. Although I visit Amsterdam regularly, I always enjoy going there. It has such a lively atmosphere. On a fine day like today, with sunshine and blue skies, I look forward to walking it's streets even more.
In today's post my favourite pie at the moment: the coffee walnut cake from The great British book of baking.
Carrot cake has been a long time favourite of mine, so have lemon drizzle cake and apple pie, but this cake beats all. The texture is light and fluffy, the cream layer not too heavy and with a subtle taste of coffee. It is truly scrumptious!!!
I found the tins and cups you can see on the photo's, at our local flea market recently. Somehow I couldn't leave them behind. They probably go with me to my stall at the Swan Market in two weeks time.
Wish you all a wonderful Wednesday! Hope the weather in your part of the world is as glorious as in mine.
175g/6oz caster sugar
3 medium free-range eggs
175g/6oz self-raising flour
1/2 teaspoon baking powder
1 tablespoon instant coffee granules
75g/3oz walnut pieces
Filling and Topping:
125g/4½oz unsalted butter
300g/10oz icing sugar
- 3 tablespoons instant coffee granules mixed with 2 tablespoons boiling water
- 4 tablespoons cream
25g/2oz walnut pieces and halves, to decorate
- Preheat the oven to 180C/350F/Gas 4.
- Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment.
- Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer.
- Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition.
- Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon.
- Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture.
- Chop the walnuts and fold them in gently
- Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes – the cake should be springy to the touch and a skewer inserted inside should come out clean.
- Transfer to a wire rack to cool.
- For the butter cream topping, beat the butter and icing sugar together in a small bowl until pale and light.
- Add the dissolved coffee and cream and mix well. Then work in the nuts.
- Spread the butter cream over the top of each cake when cool, then place one cake on top of the other.
- Decorate the top of the cake with the walnut halves and serve in generous slices.