Coffee Walnut Cake

Madame Thermomix's Coffee Walnut Cake is a marriage made in heaven for two complentary flavours

Madame Thermomix’s Coffee Walnut Cake is a marriage made in heaven for two complentary flavours

I had never tasted Coffee Walnut Cake until I moved to England with ThermoHubby John. In the UK, this marriage made in heaven for two complementary tastes is a staple in tearooms and coffee shops. There’s a rather retro feel about it which I quite like. I made my first Coffee Walnut Cake from a recipe I found in one of the “Favourite” series of booklets you see in the gift shops of stately homes and the like, and it’s one of the very first recipes I adapted for Thermomix. I used to make it nearly every week for the tearoom at The Antiques Warehouse in Farnham, Surrey. The page is covered in blobs of icing and my notes for the Thermomix version. It’s like finding an old friend and LOL, the rest is history 😉

There's a lovely coffee flavour in both th cake and the icing of this Coffee Walnut Cake

There’s a lovely coffee flavour in both the cake and the icing of this Coffee Walnut Cake

The “Favourite” recipe is delicious but since it is basically a coffee sponge there are no walnuts in the cake itself. You may recall that we have two very fruitful walnut trees here in France, so I of course wanted a recipe where I could use some of our home-grown and self-harvested nuts. A plain walnut cake with no coffee in it is a staple of French baking, but there don’t seem to be many French recipes combining both flavours. I did find a recipe posted by an anonymous Internet user on French cookery website Elle à Table. It seems to me that it’s an English recipe rather than a French one, because it uses self-raising flour – commonplace in the UK but unusual in France.

So here I am on the one hand with a personally tried and tested recipe that is missing the walnuts in the cake, and on the other hand a recipe I haven’t tried that does. What to do? Simples. Make two cakes and compare! 🙂 🙂 To my waistline’s dismay, that’s exactly what I did. The Elle à Table recipe is nice but the cake is a bit dry, and the icing from the “Favourite” recipe is a bit heavy. So, I took the “Favourite” recipe cake and added some walnuts, and took the icing from the Elle à Table recipe, and I came up with a moist, nutty cake with a lovely coffee flavour in both the cake and the icing. Enjoy!

This recipe combines the very first recipe that I ever adpated for Thermomix and one I found online

This version combines the very first recipe that I ever adpated for Thermomix and one I found online

Thermomix Coffee Walnut Cake
Original recipes from More Favourite Cake Recipes, A Teatime Collection compiled by Lucy Rose (Printed and Published by J. Salmon Ltd.) and French cookery website Elle à Table. Adapted for Thermomix by Madame Thermomix. Makes one 7-inch two-layer cake serving 8 to 12 depending on how greedy you and your guests are 😉

Ingredients
For the cake:
80 g chopped walnuts
3 eggs
2 tsp. instant coffee granules
200 g butter at room temperature,* diced
175 g sugar
175 g self raising flour – or – 170 g plain flour and 1 ½ tsp. baking powder

For the icing:
45 g (3 Tbsp.) milk
1 Tbsp. instant coffee granules
200 g icing sugar (make your own in your Thermomix!)
150 g butter at room temperature,* diced
Walnut halves to decorate

METHOD

  1. Make the cake: Preheat oven to 170° C/150° C fan. Grease and line two shallow 18-cm/7-inch sandwich (cake) tins. If required, chop walnuts 3 to 4 seconds/Speed 5. Tip out and reserve.
  2. Mix eggs and instant coffee 10 seconds/Speed 5. Scrape sides of TM bowl with spatula.
  3. Weigh in butter and sugar and mix 10 seconds/Speed 7. Scrape sides of TM bowl with spatula. (At this stage your mixture could be oddly lumpy-looking. Don’t worry, it will become lovely and smooth in Step 4.)
  4. Madame Thermomix’s Top Tip: Scrape out as much batter as you can with the spatula, then return the bowl to the Thermomix base and whizz 5 seconds/Speed 5 to spin the remaining batter to the sides of the bowl.

    Madame Thermomix’s Top Tip: Scrape out as much batter as you can with the spatula, then return the bowl to the Thermomix base and whizz 5 seconds/Speed 5 to spin the remaining batter to the sides of the bowl.

    Add self-raising flour or plain flour plus baking powder and mix 1 ½ minutes/Speed 5; scrape down. Add walnuts and mix 8 seconds/Speed 3/Reverse Blade Function. Divide the batter between your tins. Madame Thermomix’s Top Tip: Scrape out as much batter as you can with the spatula, then return the bowl to the Thermomix base and whizz 5 seconds/Speed 5 to spin the remaining batter to the sides of the bowl. Scrape the rest of the batter into your tins. #nowaste!

  5. Bake 20 to 25 minutes or until the cakes are golden brown and a toothpick inserted near the centre comes out clean, or until the top springs back when lightly touched with a finger. Let cool completely on a wire rack before turning out. Wash and thoroughly dry your TM bowl, blade and lid.
  6. Make the icing: If required, grind your icing sugar by weighing in 200 g of granulated sugar and grinding 30 seconds/Speed 10. Tip out and reserve. Add milk and instant coffee to TM bowl and mix 10 seconds/Speed 3. Scrape down and repeat. Add butter and icing sugar to bowl and mix 30 seconds, gradually increasing speed to Speed 5. (This should help control the cloud of snowy sugar from flying up the sides and onto the lid of your bowl!) Scrape down and mix again a few seconds if required.
  7. Assemble the cake: Unmould the cakes and place one of them upside down on a serving plate. For an English-style cake, spread half the icing on the bottom cake and place the other cake on top, right side up so that the flat sides are together. Spread the rest of the icing on top. For an American-style cake, spread about 1/3 of the icing on the bottom cake and place the other cake on top, right side up as before, so that the flat sides are together. Spread the remainder of the icing on the top and on the sides of the cake. (This American method seals your cake and keeps it moist longer.) Decorate your cake with the walnut halves.
With a vague retro feel about it, Coffee Walnut Cake is a staple in tearooms and coffee shops throughout the UK.

With a vague retro feel about it, Coffee Walnut Cake is a staple in tearooms and coffee shops throughout the UK.

*Madame Thermomix’s Top Tip for softening butter, from Thermomix UK Director Janie Turner: Soften your cold butter by cutting it into 1-inch/2-cm cubes and mixing at 40° C/Speed 4 for 30 seconds to 1 minute, depending on the amount. E.g. 175 g butter = 30 seconds; 250 g butter = 40 seconds; 350 g butter = 1 minute. This works brilliantly and I’d recommend you not exceed these timings without checking so that you don’t melt your butter 😉

Bon appétit !

PRINT THIS RECIPE

 

 

 

Please like & share:

10 Comments

  1. Fiver Feeds

    11 January 2015 at 02:32

    Mmm, this really looks lovely, it’s quite possible I’m going to make this cake for my nephew’s upcoming birthday

  2. Madame Thermomix

    11 January 2015 at 08:45

    Thanks, Fiver Feeds! This cake has a lovely coffee flavour that should appeal to all as it melds beautifully with the walnut flavour. Depending on how old (or young!) your nephew is, you might wish to strengthen or lighten the coffee flavour in the icing. Just reduce or increase the amount of instant coffee granules you add. You can easily double the amount for a real whack of adult-style coffee taste which is really quite nice. And don’t forget that the coffee adds caffeine to the cake so watch out for little ones 😉

    P.S. I love the idea of your website!

  3. Bods

    17 January 2015 at 18:06

    This is delightful. I made it yesterday but have only just cut into it. Four huge slices (between four of us and not just me!) and great big smiles all round. This is definitely a recipe to be used again. Many thanks.

  4. Madame Thermomix

    17 January 2015 at 22:17

    Wow, thanks Bods! I’m so glad you liked this new recipe for Coffee Walnut Cake. I have to admit that I scarfed down way too much of it as I was tweaking the recipe 😉

  5. Hailey

    12 March 2015 at 11:53

    I made this yesterday for tea with my family and it was delicious. Thank you so much for doing so much recipe testing!

  6. Madame Thermomix

    12 March 2015 at 12:17

    I’m delighted that your family enjoyed my Coffee Walnut Cake, Hailey! It’s my waistline that regrets all the recipe testing I do 😉
    Thanks for reading Why Is There Air and Happy Thermomix cooking!

  7. Laura Morley

    19 April 2017 at 12:46

    I’ve not actually got any instant coffee..what amounts of coffee can I use?

  8. Madame Thermomix

    19 April 2017 at 14:54

    Hi Laura, thanks for reading Why is There Air and thanks for your question. You have brought up a very difficult subject when it comes to baking with coffee, and I don’t have an answer that I’m 100% happy with. On the subject of “can I substitute regular coffee for instant coffee in baking?” the first observation is that instant coffee is dry yet easily dissolves and adds no additional moisture to a recipe, whilst brewed coffee would add moisture – and ruin your lovely Coffee Walnut Cake 🙁
    If you try to substitute coffee grounds for instant coffee they won’t dissolve and you’ll end up with crunchy bits in your cake. Some further googling on the subject resulted in an oft-repeated opinion that very finely ground coffee powder – a good couple of minutes on Speed 10 in your trusty Thermomix – should give you reasonable flavour and no discernable chunks in your cake. I would use the same amount of espresso powder as instant coffee; i.e. 2 teaspoons in the cake.
    That said, I always keep a bit of instant coffee on hand for baking, because of the concentrated flavour it adds while not changing the moisture content of a recipe. I wouldn’t drink it, mind you, but it’s very handy in my Coffee Walnut Cake 😉
    For the coffee-flavoured icing, I would brew triple-strength coffee and use 45 g/3 Tbsp in place of the milk, and see how it comes out.
    I’d be very grateful if you would let me know what subs you use, the quantities, and most importantly, how it all turns out!

  9. Bods

    25 May 2017 at 15:59

    Just thought I would let you know that I continue to make this delicious cake on a very regular basis. No other coffee and walnut cake recipe will do now.
    Next cake to try is your Sicilian orange cake as it looks very good – just noticed it today for the first time on your website.

  10. Madame Thermomix

    26 May 2017 at 08:32

    Gee thanks, Lesley! I have to agree, this is a great recipe 😉 And go on, make my Thermomix version if Rick Stein’s Sicilian Orange Cake, it’s superb!
    Thanks for reading Why is There Air and happy Thermomix cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Blog Theme from Nimbus
Powered by WordPress

Enjoy this blog? Please spread the word!

Pinterest
Pinterest
RSS
Follow by Email
Facebook
Facebook
Instagram
Google+
https://www.whyisthereair.com/2015/01/10/coffee-walnut-cake/">
SHARE