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
- Chop the walnuts and roast them for five minutes at 160C, leave to cool
- Beat the butter until smooth
- Add the sugars to the buttercream
- Mix instant coffee and water, whisk through the eggs
- Gradually add eggs to the butter
- Sieve the flour, baking powder and ground almonds, add to the butter mix
- Add the cool walnuts to the mixture last
- Spread into an eight-inch-square lined baking tray
- Cook at 160C for 20/25mins
- When cooked, turn over onto a clean board, pierce the bottom of the cake
- 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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