This week is National Baking Week, from 17th to 23rd October. The event was founded in 2007 to encourage Brits to roll up their sleeves and get back in the kitchen, and the success of programmes like the Great British Bake Off means that baking’s more popular than it’s been for a long time. Help celebrate National Baking Week in your coffee business with this ultimate coffee and walnut cake recipe. It keeps well for a few days in the fridge, and also freezes.
For the icing:
What to do:
Preheat the oven to 180C. Grease two 20cm round cake tins, and line the bottoms with a double layer of greaseproof paper.
To make the cake, first dissolve the instant coffee in a tablespoon of boiling water. Put the butter and sugar in a large bowl and beat until smooth, then add in the cooled coffee and eggs. Beat the flour in, a little at a time, until you have a smooth batter. Divide the mixture evenly between the two prepared tins and smooth off the tops.
Bake in oven for around 25–30 minutes until the tops are golden brown, and the sides just shrinking away from the sides of the tin. When done, take the cakes out of the oven and leave to cool for a few minutes before turning onto wire racks.
Meanwhile, make the icing. Again, dissolve the coffee in a tablespoon of boiling water, and leave to cool. Beat the butter and sugar together until smooth, then add in the cooled coffee and beat until combined.
Sandwich the cakes together with the icing mixture, and swirl the remaining icing on top to give an attractive finish. Sprinkle with the walnuts.
For all your commercial coffee needs, including flavoured coffee syrups, accessories and top quality coffee beans, visit our main website at www.wholesalecoffeecompany.co.uk.