My grandmother made the most delicious cakes. We baked a lot together, and of all her recipes, her coffee and walnut cake was my favourite.
I cannot pretend that this is in any way a French recipe, but I’m sharing it with you anyway, and maybe you’ll find a moment to invite friends for tea
To make an 8″ cake you will need two round, shallow baking tins, preferable loose-based. An oven pre-heated to 180°C / 350°F / gas mark 4, and the following ingredients:
8 oz /225gram/1 cup butter
8 oz /225gram/1 cup sugar
8 oz /225gram/1 cup self raising flour
1 tsp of baking powder
pinch of salt
1 tbsp instant coffee dissolved in a little hot water
120g/4oz/ half a cup of chopped walnuts
For the filling and topping make a butter cream with
120g/4oz/ half a cup of butter
8 oz /225gram/1 cup icing sugar
3 tsp instant coffee dissolved in a little milk
Half walnuts to decorate
To make the cake, simply pop the butter and sugar into a mixer and whizz until they are blended soft and fluffy. Now add the eggs one by one, beating gently as you go.
Add the flour, baking powder and salt and fold in gently, pour in the dissolved coffee and finally add the chopped nuts.
Divide the mixture between your two baking tins, and bake for about 25 minutes until a knife comes out of the mixture clean. Remove from the oven, take out of the moulds and let the cakes cool completely on a baking rack.
While the baking is going on, you can make the cream filling by beating the butter until pale and soft then slowly adding the icing sugar, and finally the dissolved coffee.
When the cake sponges are cooled, gently spread the butter cream on top of each cake and assemble by placing the prettiest one of top of the other. Decorate with a few halved walnuts.
Now all you need to do, is light a fire, make the tea and open the door to your friends who you are about to make very happy.
photos 1 and 3 from google images