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Coffee and Walnut cake


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Ingredients

12 slice(s)

for the sponge

  • 50 g walnuts
  • 225 g caster sugar
  • 225 g soft butter
  • 200 g plain flour
  • 4 teaspoons instant or ground coffee powder
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon bicarb of soda
  • 4 eggs
  • 3-4 tablespoons Milk

for butter cream

  • 350 g raw sugar
  • 175 g Butter softened
  • 2 1/2 teaspoons instant coffee, disolved in 1 tblsp boiling water
  • 100 g walnuts, for garnish
  • 6
    2min
    Preparation 2min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    for sponge
  1. PLace walnuts and caster sugar in Tm bowl.

    turbo pulse for 1 sec 3 times

    Add soft butter , flour , instant coffee powder , baking powder , bicarb , eggs and milk .

    Beat for 10 sec on speed 5 .

    Scrape down bowl and beat for further 10 secs on speed 5 .

    Divide the mixture between the 2 lined tins and bake in the oven for 25-30 minutes, or until the sponge has risen and feels springy to the touch.

    Leave to cool

  2. For butter cream .

    Put the raw sugar in Tm bowl and mill on speed 10 for 10 secs . scrap down the bowl and repeat .

     

    Add the butter and beat on speed 4 for approx 15 secs till smooth

    Add butterfly

    Dissolve the coffee in boiling water and to butter and sugar mix .

    Beat on speed 4 for a further 10 -15  secs until combined .

     

     

  3. Layer the cake .

    Place one sponge on serving dish

    Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing spread icing around the sides

    Garnish with walnuts pressed in slighty  around top of cake

    Mill approx 50g walnuts and press around the sides of the cake

    serve with a strong expresso just for the extra coffee hit

     

10

Accessories you need

11

Tip

I personally make this cake twice and layer the two together . I just like the height of two sponges . but one is plenty .

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hello everyone.Can I put caster sugar instead of...

    Submitted by elena.horatau on 9. February 2018 - 02:28.

    Hello everyone.Can I put caster sugar instead of raw sugar for the icing?

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  • This is a very nice recipe....

    Submitted by tonehugs on 11. January 2018 - 22:21.

    This is a very nice recipe.
    Yum! Thank you so much for sharing

     

     

    Tone hugs

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  • Very easy to make and the mixture tasted gorgeous,...

    Submitted by JMWelches on 24. November 2017 - 10:45.

    Very easy to make and the mixture tasted gorgeous, with plenty of coffee flavour. Am yet to taste the cake, but you rarely get a good tasting mix and a bad tasting finished product. Will deffo make again. I only had instant coffee, not coffee powder so milled the coffee with the walnuts as suggested by a previous poster and it disolved very evenly. I don't think it would have done if I hadn't milled it, so thanks for the headsupSmile

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  • Great recipe - thank you - just made it this...

    Submitted by JoNewton on 19. November 2017 - 15:16.

    Great recipe - thank you - just made it this afternoon - didn't split the mixture between two tins - just baked in one (about 23cm) - took about 45 mins @ 180 degrees C. I also substituted the flour and used Orgran Plain Gluten Free Flour (have a Coeliac in our house...) and subsituted the caster sugar for the healthier coconut sugar option. Using the coconut sugar - I did this first - 5 second speed 10 then added the walnuts and followed the recipe. Next time I'd add the coffe at the beginning with the walnuts too as the coffee my family use (I don't drink it...!) isn't that fine. Simply BEAUTIFUL cake - many thanks for the recipe - will add it to my list of regular TO COOKS... SmileSmileSmile ...And iced it with my own icing, so can't comment about that part of this recipe.

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  • what temperature is the oven

    Submitted by annauttley on 8. July 2016 - 10:32.

    what temperature is the oven for baking?

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  • I need to substitue the eggs

    Submitted by luanne88 on 19. October 2015 - 11:28.

    I need to substitue the eggs do you have any suggestions on what i can use? i would usually use soaked chia seeds but have only done this when the receipe requires 2 eggs.

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  • Made this for a group of

    Submitted by bec.rey77 on 13. October 2015 - 21:29.

    Made this for a group of friends and it was really yummy! Will definitely make again. 

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  • I made this cake last night

    Submitted by excell80 on 5. October 2015 - 20:26.

    I made this cake last night to take to work for morning tea today, needless to say I came home with an empty plate! Everyone said it was lovely & moist (I agree!) I have this stored in my collection and will definitely be baking this again in the near future ☺ Thankyou for posting the recipe xx

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  • Tried it without icing and it

    Submitted by jp15 on 2. October 2015 - 15:12.

    Tried it without icing and it was delicious and moist. Might try extra coffee next time. 

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  • Amazing cake, so delicious.

    Submitted by Megsymoo10 on 29. September 2015 - 23:23.

    Amazing cake, so delicious. Thanks very much :

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  • Lovely cake, although I

    Submitted by Cornelia1958 on 11. September 2015 - 19:59.

    Lovely cake, although I increased the coffee amount in both cake mixture and icing due to personal preference. I did find the icing quite gritty though, so next time will mill the icing sugar for longer.

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  • Very moist and tasty, next

    Submitted by dianagoodman on 15. July 2015 - 15:40.

    Very moist and tasty, next time I would not chop up the walnuts so much, or I would add some more chopped walnuts in the last mixing as I like the texture. 

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  • This cake is delicious. Still

    Submitted by amk76 on 30. November 2014 - 14:58.

    This cake is delicious. Still moist after 3 days. I baked in a loaf tin. Would halve the icing next time though as I have heaps left. Definitely recommend.

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  • Hi Jenny, Would you use a 20

    Submitted by BellyB on 29. November 2014 - 23:17.

    Hi Jenny,

    Would you use a 20 or 23cm round cake tin for this?

    The cake looks lovely and my girlfriend will be VERY happy when she comes home to homemade Coffee and Walnut Cake!!!

    Thanks

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  • I made this in the TM31 and

    Submitted by gstar on 28. October 2014 - 11:45.

    I made this in the TM31 and it turned out great!

     

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  • Delicious ! this cake is

    Submitted by libby_wheeler on 23. September 2014 - 12:41.

    Delicious ! this cake is better than the coffee cake I had in England recently, beautiful moist coffee sponge with fluffy icing, I prefer it left out of the fridge for a while before I serve it so the icing isn't too firm. The whole cake would freeze perfectly. Great recipe. Love

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