A belated Happy Mother’s Day to everyone!
With the exception of some slight discomfort at the back of my throat, I woke up yesterday morning feeling pretty great because I love Sundays. I made myself some fluffy spelt pancakes and the best raw vegan brownie ever (recipes for both coming soon!) before settling down to study. Unfortunately, my throat discomfort worsened and was joined by a horrible headache later in the afternoon, and today I am feeling no better. Now I’m writing this post in bed and attempting to study while listening to Chelsea Hotel No 2 by Lana Del Rey, a beautiful cover of Leonard Cohen’s song.
On the bright side, this morning I woke up to one of my photos having successfully been published on foodgawker! That, and thinking about this coffee and walnut cake I’m about to share with you, is making me feel
slightly lots better. How can you resist the smell of coffee, especially when it’s in the form of a cake?
Coffee and walnut cake
Part 1: The Cake
50 grams walnuts, chopped
225 grams caster sugar
225 grams soy butter
100 grams plain flour
100 grams spelt flour
4 teaspoons instant espresso powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 large eggs
1-2 tablespoons soy milk
Preheat the oven to 180 degrees celsius.
Food process the sugar. In the bowl of a stand mixer, mix the sugar and soy butter until smooth. Add the walnuts, flour, espresso powder, baking powder, baking soda, and eggs, and continue to mix until well blended. Once thoroughly mixed, add the milk.
Divide the cake batter, and place each half in a greased 20cm cake tin. Bake for 25 minutes, or until the cake has risen. (I actually made mine in my skillet!)
Take the cakes out and allow them to cool for 10 minutes before taking them out of their tins.
Part 2: The Frosting
350 grams icing sugar
175 grams margarine
2 1/2 teaspoons instant espresso powder
25 grams walnut halves
While the cakes are cooling, make the frosting. Food process the icing sugar until it is super fine. In the bowl of a stand mixer, beat the icing sugar and margarine until it has a smooth consistency.
Dissolve the instant espresso powder with a tablespoon of boiling water. Pour the espresso into the frosting and continue to mix until well blended.
Part 3: Assembly
Take the cakes out of their tins. Place one cake on a plate or cake stand, and spread the espresso buttercream on top. Place some of the walnuts on the buttercream. Take the other cake and layer on top, and spread espresso buttercream on the top as well. Garnish with walnuts. If you’re feeling decadent, frost the rest of the cake with the espresso buttercream so it covers the entire cake (like I did!).
I hope you like this cake as much as I do. It’s perfect with a glass of milk!
*stay posted for the upcoming recipes: corn fritters and oatmeal jammies