Gluten Free Coffee and Walnut Cake
The BEST traditional Coffee and Walnut Cake made with a moist, light, coffee-intense gluten free sponge. Always a favourite tea-time treat or decadent celebration cake. Optional dairy free.
Servings: 12
Calories per serving: 615.9kcal
Key equipment
- Oven
- two 20 cm/8 inch round cake tins
- baking paper
- baking trays
- grinder/food processor
- Kitchen scales
- measuring spoons
- Mixing bowls
- mixing spoon/spatula
- electric whisk
- fork
- kettle
- wire rack
- cake spatula
Ingredients
Sponge
- 75 g walnut halves/pieces – toasted and ground toasted weight
- 200 g plain GF flour blend eg. Gluten Free Alchemist Mix A see NOTES
- 1 tsp xanthan gum
- 2½ tsp GF baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 225 g unsalted butter or dairy free alternative softened
- 225 g soft light brown sugar
- 4 large eggs (UK large)
- 4 to 5 tsp instant espresso coffee powder
- 4 to 5 tbsp plain yoghurt (dairy or dairy free)
Coffee Butter Icing/Frosting
- 1 tbsp instant espresso coffee powder
- 1 tbsp boiling water
- 220 g unsalted butter (or dairy free alternative) softened
- 440 g icing sugar (confectioners sugar)
- pinch fine sea salt
- 1 tbsp (approx) milk for consistency only DF if needed
Decoration
- 12 halves walnuts - toasted - additional for decoration
- handful chocolate-espresso beans optional
- pinch instant espresso powder optional
Instructions
Sponge
- Toast all the walnuts (if not already toasted), including the halves reserved for decoration 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.
- Once 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)
- 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. TIP : weigh into an airtight container and shake vigorously to blend. Set aside.
- Base line two 20 cm/8 inch baking tins with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
- Cream together the butter and brown sugar with an electric whisk until pale and fluffy.
- Break the eggs into a small bowl and lightly beat with a fork to combine. Gradually add to the butter mixture a little at a time, beating thoroughly between each addition.
- Add the espresso powder and yoghurt and beat again until even in colour.
- Carefully 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.
Butter Icing/Frosting
- Slowly mix together the espresso powder and boiling water in a small bowl until smooth. Set aside.
- Beat the butter until soft and pale.
- Gradually add the icing sugar (a little at a time), espresso mixture and the salt. The frosting should be well blended and a smooth spreadable consistency. Add a little milk if the consistency needs to be loosened.
- Use some of the frosting to sandwich the sponges together and then spread the rest on the top and sides of the sandwiched cake as you wish. Smooth with a cake spatula.
- Decorate with the reserved toasted walnut halves, the chocolate-espresso beans and a light sprinkling of instant espresso powder.
- Store in an airtight cake tin/carrier at room temperature.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. Gluten Free Alchemist Rice Free Flour Blend A can be found on the GFA Flours & Flour Blending Page.
Nutrition
Calories: 615.9kcal | Carbohydrates: 68.5g | Protein: 5.6g | Fat: 37.8g | Saturated Fat: 20.2g | Cholesterol: 142.7mg | Sodium: 407.6mg | Potassium: 235.3mg | Fiber: 2.3g | Sugar: 55.2g | Vitamin A: 1023.3IU | Vitamin C: 0.1mg | Calcium: 106.3mg | Iron: 1.3mg
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© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist