Tea Time! Living in the UK it’s quite important to respect tea time. Many times when we are playing with boys on the playground british mums come and tell their kids at about 4, 4.30: Let’s go home! It’s tea time! Kids stand up, leave the swings and go home. Usually they have sandwiches, jacket potato, dougnuts, muffins or sponge cake, parents drink black tea with milk, or black coffee. I tasted several times this walnut-coffee cake in bakeries and delis as they look so pretty, but none of them was perfect – I thought. So I tried to experiment my own version. At the first time I tried to bake this cake with coffee espresso. Ohh, it doesn’t work. Something happens with coffee flavour during baking and the result is without any coffee aroma. So I had to insist on nescafe in cake, in spite of that I actually never drink nescafe.  Have a look at how I managed it!
Ingredients for a cc 20  X  10 cm loaf tin:
140 gr soft butter dkg puha vaj
140 gr sugar ( 50 gr light brown and 90 gr granulated sugar)
2 eggs ( room temperatured)
1 tbsp vanilla extract
2 tbsp nescafe 
1 tbsp hot water
100 gr all purpose flour
140 gr ground walnut
1 big teaspoon baking powder
1 big tbsp soured cream

for the frosting: 
100 gr soft butter
80 gr icing sugar
half vanilla pod
1 tbsp rum
(few drops coffee extract is optionally)

some half walnut for garnish


Preheat oven to 180 C. 
Mix the butter with sugar in food processor until fluffy and add eggs one by one. 
In an other bowl mix the flour with walnut and baking powder. Put the hot water and nescafe in a small glass, stir occasionally and wait for dissolve perfectly. Sift the flour mixture to the butter-sugar mix, and fold in carefully.
Finally add the coffee and soured cream and carefully stir together.  
Prepare the baking tin: place baking sheet to the bottom which previously was cut to size, and butter the walls of tin, then scatter with flour. 
Pour the batter into the tin and bake for 25-35 minutes, or until skewer comes out clean. Probably the middle of cake will rise but when it cools to room temperature it will go down. Otherwise before filling you have to cut to level not to fall over. 
When it cools completely half in horizontal. 
For the frosting mix all the components for a few minutes. When sugar is dissolved fill the half frosting in the middle then cover the cake with the remaining frosting. Garnish with half walnuts. Slice it with a sharp knife and serve with tea or coffee. 

Aniko

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