Coffee Walnut Cake
|Baking powder||1 1⁄2 Teaspoon|
|Butter||6 Ounce, softened|
|Caster sugar||6 Ounce|
|Eggs||3 , beaten|
|Walnuts||3 Ounce, chopped|
|For coffee glace icing|
|Sifted icing sugar||3⁄4 Pound|
|Coffee essence||1 Tablespoon|
|Warm water||1 1⁄2 Tablespoon|
|Walnut halves||5 (for garnish)|
1) Preheat oven to temperature of 325 degrees.
2) Grease a round cake tin of 7-inches. Use non-stick parchment or greased greaseproof paper to line it.
3) Sift together the baking powder and flour.
4) In a bowl, put the butter and sugar and beat well till the mixture is light and fluffy. Beat in the eggs, a little at a time.
5) Fold in the dry sifted ingredients and then add the walnuts and milk.
6) Into the prepared tin, spoon the mixture.
7) Bake in the preheated oven for 1 ½ to 2 hours, till a skewer inserted in the cake-'s center emerges clean.
8) Let the cake cool in the tin for a few minutes and then turn it out onto a wire rack. Take off the paper lining.
9) If you wish to freeze the cake, wrap it in cling film once it has cooled and then pack in a freezer bag. Seal, label and freeze.
10) To make the coffee glace icing, in a heatproof bowl, put the icing sugar and then beat in the water and coffee very gradually.
11) In a pan of hot water, stand the bowl so that the water comes halfway up the bowl-'s sides.
12) Heat the mixture very gently for 1 to 2 minutes, beating consistently till the icing starts to coat the back of the spoon.
13) If using frozen cake, take it out of the freezer, remove the wrappings and let the cake thaw at room temperature for 4 hours. Make the icing as directed in Steps 10, 11 and 12.
14) Put the cake on a decorative serving plate and pour the hot icing all over it. Let the icing run down the sides and swirl the surface quickly with a palette knife.
15) Use walnut halves to garnish and set the cake aside to set.
16) Serve the cake slightly chilled or at room temperature. Makes an excellent dessert.