Coffe, walnut & hazelut cake

walnut and coffee cake recipe

 

Coffee, Walnut and Hazlenut Cake -Makes 2 round 10”  cakes or one small roasting tin with inset handles)

 

720g walnuts, chopped

720g hazlenuts, chopped, finely

4 vanilla pods, whole, chopped finely

1140g soft butter

1140g sugar

16 eggs

300g flour

3 tsp baking powder

coffee syrup

 

Preheat oven to 150ºC

 

Beat the vanilla, sugar and soft butter until very pale and fluffy. Beat in the eggs one at a time. Beat in the nuts, flour and baking powder. Finally add enough coffee syrup to give a good coffee taste.

 

Divide between 2 lined tins and bake for 75 minutes. Skewer tests. Allow to cool and ice with coffee buttercream and chopped hazlenuts.

 

Coffee Buttercream

 

500g soft butter

400g icing sugar

coffee syrup to taste

Beat the butter until white and fluffly.  Add icing sugar and combine well.  Add coffeee syrup to taste.