22/06/2013

Coffee, Date & Walnut Cake

250g soft butter

125g castor sugar

125g soft brown sugar

3 eggs

50g chopped walnuts

225g self raising flour

50g chopped dates mixed with 1 tablespoon espresso powder and 3 tablespoons boiling water

Beat the butter and sugars until pale and fluffy – will take 8-10 minutes with an electric beater.

Add the eggs one at a time.

Then fold in the flour, walnuts and date mixture.

Pour into a greased and parchment lined 8 inch cake tin and bake at 180oc for 45 minutes.

Skewer with a fork when it comes out of the oven.

Caramel Coffee Syrup

75g castor sugar

2 tablespoons water

2 shots espresso plus water to make up to 100ml

Cook the sugar and water in a non stick pan over high heat, without stirring until the mixture is a amber golden colour.

Add the espresso and cook until syrupy.

Pour half over the cake and keep the rest.

Coffee Buttercream

100g soft butter

200g icing sugar, sifted

Remaining coffee syrup

Whisk the butter and icing sugar with an electric whisk until pale and fluffy.

Fold in the syrup.

Pipe over the top of the cake.