The recipe comes from “Crumbs”, a free cool magazine delivered to the Lion once a month. I made it yesterday and took half to work, mainly for Matt, who said it was his favourite. And it was a good thing to do, as it sweetened the day at work a little, after another fit of a certain arse of a\u00a0 manager.<\/p>\n
Now, the recipe recommended baking 3 flat cakes, I made one and sliced it in half, worked just fine. I used 140 g of soft unsalted butter, 100 g of caster sugar, 40 g of brown sugar all into the silver bowl of the kitchen aid. 3 small eggs lightly beaten, which I added slowly into the mix, then about 40 ml of strong espresso coffee, spiked with a dash of kahlua, 140 g of self raising flour, 0,5 tsp of baking powder and finally 50 g of toasted, chopped walnuts. This baked nicely in 180 degrees for about 30 mins.<\/p>\n
When done and cooled, I sliced it in half and drizzled over a mixture of more espresso coffee, sugar and water. Finally I made the butter cream. 100 g of unsalted butter, about 100 g of icing sugar, less than recommended and still I thought it was too much. I added yet more coffee and then some more, tasting all the time. I didn’t want to end up with a sickly cake.<\/p>\n
Tops, the chopped, toasted walnuts.<\/p>\n
The recipe comes from “Crumbs”, a free cool magazine delivered to the Lion once a month. I made it yesterday and took half to work, mainly for Matt, who said it was his favourite. And it was a good thing to do, as it sweetened the day at work a little, after another fit of … Continue reading Coffee & Walnut cake.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2013\/05\/DSC_4080.jpg\")
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