Coffee, Maple and Walnut Cake

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It was my Dad’s birthday a couple of weeks ago and so – of course – I baked him a cake.  He’s a big fan of coffee and walnut cake, and so I decided to bake him one of those – but fancied levelling up the flavours a little.  I have a candle in my kitchen called “Coffee Break” (a TK Maxx bargain!) that I like to burn in the morning while I’m making breakfast or cleaning; I’m one of those weirdos who doesn’t drink coffee but absolutely LOVES the smell of it.  Anyway, this candle smells like an American Coffee Shop in the best kind of way; it gives off a kind of nutty, syrupy, dark roast smell and I love it!  I kind of gave myself the challenge of making the cake taste like that candle smells – which is a very weird thing to do, I know – but I think I kind of pulled it off!  I added in a good glug of maple syrup and some brown sugar and that seemed to do the trick! Nutty, syrupy, coffee(-y) – it’s the perfect bake for Father’s Day! 🙂

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Coffee, Maple and Walnut Cake

Ingredients

  • 2 eggs, whisked
  • 2 egg whites
  • 150g butter
  • 150g ground walnuts (just blitz them in a blender until they look like wet sand)
  • 50g dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp maple syrup
  • 100g self raising flour
  • 75ml milk
  • 2 tbsp coffee granules

To decorate:

  • 50g ground walnuts
  • 200g salted butter
  • 400g icing sugar
  1. Set your oven to 170°C and grease and line a small, round, spring-form cake tin (less than 20cm).
  2. In a large bowl, cream together the butter and brown sugar, then pour in the eggs and egg whites.  Mix until well-combined and fluffy.
  3. Next, warm the milk in the microwave and mix in the coffee granules.  Leave the coffee mixture to cool before stirring it into the batter (you don’t want to scramble the eggs!).  Stir in the maple syrup.
  4. Next, sift all the dry ingredients together in a separate bowl (that’s the flour, salt, baking powder and ground walnuts), then gradually add the mixture to the batter – stirring until well-combined.
  5. Pour the batter into the cake tin and bake for 50 minutes – or until an inserted skewer comes out clean.  Leave to cool.
  6. Once the cake has cooled, carefully slice into two or three layers (depending on how dab-handed with a knife you are!).  Sandwich the layers together with buttercream, then ice the cake with whatever you’ve got left.  Sprinkle with ground walnuts and decorate with whole nuts and fresh flowers. 🙂

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Happy Father’s Day to all the Dads out there, but mostly to my awesome Dad.