Ingredients :-
200g softened butter
¾ cup (165g) firmly packed brown sugar
½ cup (110g) caster sugar
3 eggs
2 cups (300g) self-raising flour, sifted
¼ cup (60ml) strong espresso coffee (equivalent to a double espresso) combined with;
½ cup (125ml) milk
⅓ cup (35g) walnuts, toasted, chopped, optional
18 walnut halves, toasted, for decoration
Coffee butter cream
200g softened butter
2 cups (300g) icing sugar, sifted
2 tablespoons very strong espresso coffee, cold
1. Prehat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake pan, line the base with baking paper.
2. Beat the butter and both sugars in a small bowl with an electric mixer until pale and fluffy. Add eggs, one at a time; beat until just combined between additions.
3. Transfer mixture to a large bowl. Stir in half the sifted flour, then half the combined coffee and milk; stir in remaining flour, coffee mixture, then chopped walnuts, if using.
4. Spread mixture into prepared pan. Bake for about 50 mins or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 mins before turning onto a wire rack to cool.
5. To make coffee butter cream, beat butter in a small bowl with an electric mixer until light and fluffy. Beat in the sifted icing sugar and coffee until well combined.
6. Split cold cake in half. Place one cake layer on serving plate, cut-side up. Spread with ⅓ of the coffee butter cream. Top with other cake half, cut-side down, the spread top and side of cake with remaining cream. Arrange walnut halves over the cake.
No comments:
Post a Comment