Magiccos FP406 - Page 49

47
Coffee and Walnut Layer Cake
Method
1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
2. Butter two 20cm / 8inch sandwich tins and line the base of each with baking
parchment.
3. Using the processing disc, put the walnut pieces and sugar into the food
processor bowl and blitz to a fine nutty powder.
4. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking
powder, bicarb and eggs and process to a smooth batter.
5. Add the milk, pouring it down the funnel with the motor still running, or just
pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so
add more milk if you need to.
6. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes,
or until the sponge has risen and feels springy to the touch.
7. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning
them out onto the rack and peeling off the baking parchment.
8. When the sponges are cool, you can make the buttercream.
9. PULSE the confectioners’ sugar in the food processor until it is lump free, then
add the butter and process to make a smooth icing.
10. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it
while still hot to the processor, pulsing to blend into the buttercream.
11. Then beat in the hot coffee liquid.
12. Place 1 sponge upside down on your cake stand or serving plate.
13. Spread with about half the icing; then place on it the second sponge, right side
up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top
with the remaining icing in a ramshackle swirly pattern.
For the Sponge
•
½
cup walnut pieces
• 8 ounces superfine sugar for
greasing)
• 2 sticks soft unsalted butter (plus
some for grating)
• 1 cups all-purpose flour
• 4 teaspoons instant espresso
powder
• 2
½
teaspoons baking powder
•
½
teaspoon baking soda
• 4 large eggs
• 1 - 2 tablespoons milk
For the Buttercream Frosting
• 3
¼
cups confectioners’ sugar
• 1
½
sticks soft unsalted butter
• Approx. 10 walnut halves (to
decorate)
• 2
½
teaspoons instant espresso
powder (dissolved in 1 tablespoon
boiling water)