The ultimate makeover: Coffee walnut cake

Name: The ultimate makeover: Coffee walnut cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp coffee granules, plus 1 tsp; 225 grams self-raising flour; 1 teaspoon baking powder; 50 grams ground almonds; 85 grams light muscovado sugar; 50 grams golden caster sugar; 25 grams chopped walnuts; 2 eggs, beaten; 250 grams natural yogurt; 75 milliliters walnut oil; 2 Tbsps golden caster sugar; 2 teaspoons coffee granules; 140 grams light mascarpone; 100 grams quark; 1 Tbsp icing sugar; 0 teaspoons vanilla extract; 140 grams fondant icing sugar; 1 teaspoon coffee granules; 1 Tbsp finely chopped walnuts

The ultimate makeover: Coffee walnut cake

The ultimate makeover: Coffee walnut cake might be just the dessert you are searching for. This recipe makes 12 servings with 349 calories, 7g of protein, and 17g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires walnuts, self-raising flour, mascarpone, and golden caster sugar. Several people made this recipe, and 194 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre.

Ingredients you will need

Almond Meal

Baking Powder

Muscovado Sugar

Walnuts

Coffee

All Purpose Flour

Water

Dip

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Mixing Bowl

Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean.

Ingredients you will need

Instant Coffee

Yogurt

Egg

Dip

Cooking Oil

Equipment you will use

Wooden Spoon

Oven

Skewers

Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.

Ingredients you will need

Icing

Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water.

Ingredients you will need

Caster Sugar

Coffee

Syrup

Water

Equipment you will use

Sauce Pan

Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2-3 mins until thickened and syrupy.

Ingredients you will need

Sugar

Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.

Ingredients you will need

Molasses

Equipment you will use

Bowl

Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl.

Ingredients you will need

Icing

Flavoring Syrup

Powdered Sugar

Quark

Vanilla

Sugar

Equipment you will use

Bowl

Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling.

Ingredients you will need

Icing

Coffee

Sugar

Water

Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.

Ingredients you will need

Walnut Pieces

Spread

Icing

Equipment

Ingredients

Servings:

1Tbsp

coffee granules, plus 1 tsp 225grams

self-raising flour 1teaspoon

baking powder 50grams

ground almonds 85grams

light muscovado sugar 50grams

golden caster sugar 25grams

chopped walnuts 2

eggs, beaten 250grams

natural yogurt 75milliliters

walnut oil 2Tbsps

golden caster sugar 2teaspoons

coffee granules 140grams

light mascarpone 100grams

quark 1Tbsp

icing sugar 0teaspoons

vanilla extract 140grams

fondant icing sugar 1teaspoon

coffee granules 1Tbsp

finely chopped walnuts

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.