There’s something special about Coffee & Walnut Cake. Although its familiarity places it in the bracket of your average coffee shop cake, the specific marriage of earthy walnut with deep dark coffee make it very grown up and quite chic!
A couple of weeks back, we celebrated Grandad’s birthday…… which of course, was another great excuse for a good bake-up. Wanting to make something other than chocolate cake, Coffee and Walnut seemed a perfect alternative and a fitting tribute to reaching 80-something.
It went down extremely well…..
This de-glutened version is a combination of a traditional Coffee and Walnut recipe base united with my continually-growing gluten free confidence and know-how…… Boy, has that combination worked well on this little bake!
Made with home-toasted, tangy ground walnuts which (with the addition of a dash of yoghurt) gave the sponge an additional moistness and enhanced its nuttiness, the required infusion of coffee gained extra intensity from the use of instant espresso powder. The flavour is divinely vivid and distinctly superior to cakes made with bog-standard instant coffee powder or diluted cold coffee.
If you are using espresso powder (and I thoroughly recommend it), be sure however to get the fine instant coffee powder and not the granules or non-instant stuff. Make sure you use it not only in the sponge, but in the frosting too…… and for an extra-amazing taste-buzz, dust a little on the top of the finished cake!
This cake is addictively lovely. It’s amazing, rich colour and heady coffee aroma hints towards the pleasure hidden within each and every bite. I was a little concerned that Miss GF may baulk at the break from chocolate tradition for a birthday cake and complain about the move towards more mature and potentially non child-friendly constituents, but I needn’t have worried. She seems to have taken quite a liking to the dark stuff recently and was quite rattled when she saw a large section of it disappear with Granny and Grandad when they went home at the end of the day.
So…… another resoundingly successful bake in the GF household…. and a recipe which is definitely going to be a keeper!
I am sending my Coffee & Walnut cake to the following linkies to help share it around a little more….
Free From Fridays with the Free From Farmhouse.
Gluten Free Fridays with Vegetarian Mamma.
The #YumTum link-up with The Mummy Toolbox. This is my first join-up, but it looks like a great linky…. go check it out!
Recipe of the Week with A Mummy Too.
Oh….. and before I finish with this post…… I have FINALLY linked the Gluten Free Alchemist blog to Facebook…. Yay! (she shouts with trepidation!)…… I have a weird and quite irrational fear of Facebook and (to be honest) feel like a seriously out of my depth novice in using it……
Having said this, I have decided it is important that I get my head round it, so any helpful advice on either its technicalities or the best way to use it as a blogger would be gratefully and attentively listened too…. I have (at least) managed to put a badge on my side-bar and got it to link to my GFA Facebook page…… Yep….. over there on the right hand side! Please come visit me and help me get found!
Coffee & Walnut Cake (makes 1 x 8 inch/20 cm sandwich cake)
2½ teaspoons GF baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon fine sea salt
225g unsalted butter – room temperature
225g soft light brown sugar
4 large eggs
4 teaspoons instant espresso coffee powder
4 to 5 tablespoons plain yoghurt
Coffee Butter Frosting
180g unsalted butter – room temperature
450g icing sugar
pinch fine sea salt
3 teaspoons instant espresso coffee powder
approx 4 tablespoons double cream
To decorate :
(the reserved toasted walnuts)
chocolate-espresso beans – optional
an extra pinch of instant espresso powder – optional
- Toast all your walnuts (if not already toasted) by spreading on a baking sheet and placing in a pre-heated oven at 190 C/375 F/Gas 5 for about 10 minutes, turning a couple of times during the process to make sure they are evenly toasted. Leave to cool.
- Remove 12 good-shaped half walnuts and set aside for later decoration.
- Grind the remaining walnuts in a grinder/food processor so that they have the texture of coarse sand (watch closely to make sure they do not grind too far and end up as a paste!)
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Base line your baking tins with baking paper.
- Weigh and whisk together the ground walnuts (75g ground weight), flour, xanthan gum, baking powder, bicarbonate of soda, and salt, making sure all lumps are broken down. Set aside.
- Cream together the butter and brown sugar with an electric whisk until pale and fluffy.
- Add the eggs one at a time, beating between each addition.
- Add the espresso powder and yoghurt and beat again until even in colour.
- Fold in the dry ingredients until evenly combined (but be careful not to over-mix).
- Split the cake batter equally between the two tins and spread to the edges, making sure the top is smooth and level.
- Bake for 25 to 30 minutes until golden, the top springs back to the touch and a skewer inserted comes out clean.
- Remove from the oven and allow to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.
- Whilst the sponge is cooling, make your butter frosting : Beat the butter to soften and then gradually add the icing sugar, salt, espresso powder and cream. The frosting should be well blended and a smooth spreadable consistency.
- Use some of the frosting to sandwich the sponges together and then use the rest to cover the sandwiched cake. Smooth with a cake spatula.
- Decorate with the reserved toasted walnut halves, the chocolate-espresso beans and a light sprinkling of instant espresso powder.