Coffee & Walnut Cake

Coffee & Walnut Cake

COFFEE & WALNUT CAKE

This lovely, rich, traditional cake is my Partner’s favourite.  The combination of good coffee and hearty walnuts is a compelling combination for any afternoon tea or anytime sweet treat. You can make the cake with or without the topping (or you can use the topping as a filler in the middle of your cake if you like).  Either way, it’s going to be a firm favourite in most households.  I make it in my oblong tin and cut it into hearty squares, but it can be made as a victoria sponge in two round tins, for traditional slices of cake, too.  Whatever you fancy!  At 4 net carbs per slice, there’s nothing to worry about here!

Ingredients – For 15 Servings

  • 150g Softened Butter
  • 125g Bocha Sweet Granulated sweetener
  • 4 large Eggs
  • 1 Tblsp Black Treacle
  • 200g Almond Flour
  • 50g Coconut Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Xanthan Gum
  • 2 x 35ml shots of Espresso Coffee (or 3 tblsp instant coffee in 70ml boiling water) With 2 tblsp reserved for the topping.
  • 35ml Almond Milk
  • 85g Walnuts (chopped to your preferred size)
  • 100g Bocha Sweet Powdered Sugar (Icing Sugar)
  • 150ml Double Cream
  • 100g Mascarpone Cheese (must be at room temperature)

Method

  • Preheat your oven to 170*C
  • Mix, thoroughly all the dry ingredients together in a bowl
  • Make your coffee and allow it to cool slightly
  • Cream the butter and sugar together until light and fluffy with a hand mixer
  • Whisk through the black treacle
  • Lightly whisk the eggs with a fork and then gradually add 1/4 of the egg mixture to the creamed butter & sugar mix, together with 2 tblsp of the flour mix and combine well
  • Repeat until all the egg and flour mixture have been incorporated and thoroughly combined together.  You will have a stiff cake mixture.
  • Pour in the coffee and the almond milk and whisk lightly to combine thoroughly, then stir through the chopped walnuts.
  • Pour into a lined baking tray (or trays) and bake for 40-45 minutes if in a large oblong tin and for 30 minutes if divided into two tins – or until a skewer comes out clean
  • Cool thoroughly on a cooling rack before cutting or decorating
  • To make the topping (or filling) whisk the Bocha Sweet Poder, the double cream and the mascarpone together with the 2tblsp of reserved coffee until it is thick and creamy.
  • Spread the topping over the top of the cooled cake (or between the two rounds of cake) and decorate with a few coffee beans or walnuts.
  • Keep in the fridge or a cool larder for up to 3 days.

Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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