Tag: coffee

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Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

 

Ingredients:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Margarine (at room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/filling

  • 125g/4oz Icing Sugar (sieved)
  • 50g/2oz Butter or tubbed Margarine (at room temperature)
  • 1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
  • Decoration
  • A few whole Shamrock Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7″ Sandwich Tins 1x 2lb Loaf Tin (23cm x 11cm x 7cm/9″ x 4″ x 3″ approx.) 23cm/9″ Ring Tin

Method:

  1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
  2. Place all the ingredients for the cake — flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
  3. Beat all ingredients together until mixture is smooth.
  4. Transfer to the prepared tin or tins and bake as follows:
  5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
  6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
  7. Place Ring Tin, in central position, for 30 minutes approx.
  8. Cake is baked when top is gently pressed and it springs back.
  9. Remove from tin and cool on a wire tray.

To Make icing /filing:

  1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!

Coffee and Walnut Cake

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Rachel Allen’s Tiramisu

 
 

Serves 6.

You will need:

1 egg yolk, see my Tip, above

1 tablespoon caster sugar

1 teaspoon vanilla extract

250g (9oz) tub mascarpone cheese

200ml (7fl oz) cream

200ml (7fl oz) strong black coffee — espresso is ideal

2 tablespoons brandy

10-12 boudoir biscuits, each broken into three pieces

1-2 tablespoons cocoa powder in a sieve for dusting

Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.

Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.

In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy — you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.

Next, add a tablespoon of the mascarpone cheese and cream mixture to each glass to cover the boudoir biscuit pieces. Follow with another layer of three pieces of boudoir biscuit that you have dipped in the coffee and brandy mixture. Finish off by topping each of the six serving glasses with another layer of the mascarpone cheese and cream mixture. Dust each glass with cocoa powder and place in the fridge to chill for an hour, but they can sit for up to 24 hours.

Dust with a little more cocoa powder to serve. Take them out of the fridge at least 10 minutes before serving, so they are not too chilled.

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