This month the Cake Slice Bakers group had four cakes to choose from - a Coconut Rum Cake, a hazelnut torte, gingerbread and this recipe - the Coffee and Walnut Cake. I confess I chose the simplest sounding one and the one that had readily available ingredients.
This turned out nicely and it was a breeze to make. The cake is very light in texture with a strong coffee flavor. It is a great breakfast cake.
Again, like the recipe from last month, this required baking in a springform pan (although I am sure it could be done in regular cake pans). So, this is the second time I have made a cake in a springform pan that was not a cheesecake!
Coffee and Walnut Cake
(from World Class Cakes by Roger Pizey, Race Point Publishing, 2013)
(from World Class Cakes by Roger Pizey, Race Point Publishing, 2013)
Ingredients:
- 3/4 cup walnut halves
- 3/4 (1 1/2 sticks) butter,softened
- 1 c. sugar
- 3 eggs
- 2 tbsp. instant coffee powder mixed to a paste with water
- 1 1/3 c. self-rising flour, sifted
- 1 1/2 tsp. baking powder
- 1 tbsp. boiling water
- 1 tbsp. instant coffee granules
- 1 c. mascarpone cheese, softened
- 1/3 c. confectioner's sugar, sifted
- 3/4 c. heavy cream
- Preheat oven to 325 degrees F., and grease and line an 8 inch springform pan with parchment paper.
- Toast walnuts in oven on a baking sheet for 6 minutes.
- Cool walnuts slightly and set aside nine most perfect halves to be used as decoration and chop the rest. (*I had purchased chopped walnuts so I omitted this step)
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the coffee paste.
- Slowly add the combined flour and baking powder mixture. Fold in the chopped nuts.
- Pour into the pan and bake for 25 to 30 minutes or until a tester comes out clean.
- Remove from oven and cool for 10 minutes, before turning out onto wire cooling rack. Carefully remove the parchment paper.
- To make the filling, make a paste with boiling hot water and instant coffee.
- Combine the softened mascarpone cheese with the powdered sugar. Add the heavy cream then the coffee paste and beat until mixed. This step can either be done with a mixer or by hand.
- When the cake has completely cooled, slice it in half horizontally.
- Spread 1/3 of the filling on the bottom layer of the cake. Add the top layer and spread the remaining filling on top and along the sides.
- If using the whole walnut halves, place them around the perimeter of the cake.
- The cake can be served chilled or at room temperature.