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Coffee and walnut cake

By 19th June 2018 No Comments

Ingredients

  • 250g Butter unsalted, softened
  • 190g Sugar, caster
  • 60g Sugar, soft dark brown
  • 5 Medium eggs
  • 1½ tsp Coffee instant
  • 1½ tsp Water
  • 175g Flour plain
  • 1½ tsp Baking powder
  • 75g Ground almonds
  • 90g Walnuts, chopped
  • 150g Maple syrup
  • 60g Filter coffee

 

Method

  1. Chop the walnuts and roast them for five minutes at 160C, leave to cool
  2. Beat the butter until smooth
  3. Add the sugars to the buttercream
  4. Mix instant coffee and water, whisk through the eggs
  5. Gradually add eggs to the butter
  6. Sieve the flour, baking powder and ground almonds, add to the butter mix
  7. Add the cool walnuts to the mixture last
  8. Spread into an eight-inch-square lined baking tray
  9. Cook at 160C for 20/25mins
  10. When cooked, turn over onto a clean board, pierce the bottom of the cake
  11. Warm the filter coffee and maple syrup and pour over the cake

Decorate the cake with mascarpone, crystallised lemon peel, sugar-coated walnuts and honeycomb-coated dark chocolate.

Recipe kindly supplied by Executive Chef Simon Radley at The Chester Grosvenor

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