Coffee & Walnut Cake
My mother used to make a delightful coffee cake using “camp coffee essence,”a thick black chicory coffee syrup. I loved the coffee aroma. It would fill the kitchen as soon as the cap was removed. We all knew that coffee cake was being made for tea. These days, I make one cake a week. Like my mother, I chose Sundays. I like the idea of carrying on the tradition she started of spending part of her Sunday making all sorts of baked goodies to last the week.
Instead of using all heavy cream for the topping and filling, I use a combination of mascarpone cheese plus cream. I spread it only on the top of the cake. If you have expresso use that. If not, just use instant coffee powder and adjust the strength to your liking.
Ingredients:
For the cake
1 cup soft unsalted butter
1 cup sugar
2 large eggs
2 rounded tablespoon instant espresso coffee powder, dissolved in one tablespoon hot water
1 cup self-rising flour
50g walnuts, very finely chopped
For the topping
½ cup mascarpone
½ cup heavy cream
1 rounded dessert spoon instant espresso coffee powder, dissolved in one tablespoon hot water
1 tablespoon sugar
How to make:
Pre-heat the oven to 350◦F and line one eight-inch cake tin. Using an electric whisker, mix the butter and sugar to a smooth, creamy consistency. Add one whole egg and half the flour. Whisk until smooth. After pouring in the coffee essence and the remaining egg and flour, whisk again until smooth. Carefully stir in the chopped walnuts.
Spoon the mixture into the prepared cake tin. Level off using the back of a tablespoon and bake near the center of the oven for about 30 to 40 minutes. The sponge is cooked when you press lightly with your little finger and the center springs back.
Remove the cake tin from the oven and allow to cool slightly for two minutes before removing the cake from the tin by turning it over. Remove the paper from the bottom of the cake and place on a cooling wire to fully cool.
While the cake is cooling, make the topping by whisking the mascarpone, cream, coffee essence and sugar in a small bowl until you have a smooth spreadable consistency. When the cake is cold, spread the coffee cream over the top of the cake. Slice and serve.