It’s World Baking Day, and to celebrate we’re letting you in on a secret recipe! This is the Castle’s much loved Coffee and Walnut Cake.
This recipe is what the Castle chefs would use to make 10 cakes, with 12 slices each. The cake contains wheat, nuts and dairy, it is suitable for vegetarians but not vegans.
YOu will need:
Vegetable oil – 2250ml
Self raising flour – 1520g
Eggs (separated) – 45
Brown sugar – 2520g
Salt – 9g
Espresso (ground as fine as possible) – 10g
Milk – 540ml
Walnuts (chopped) – 900g
Filling and Topping:
Baking margarine – 1250g
Icing sugar T&L – 1375g
Vanilla essence – 75ml
14 tbsp instant coffee – 70g
Walnuts – 240g
1.Preheat oven to 170ºC, grease and line required 10” sandwich tins (one per cake) with parchment.
2.Sift flour & salt into mixing bowl, add sugar, vegetable oil, egg yolks, espresso powder and milk. Beat until smooth (2 mins approx).
3.In a separate bowl, whisk the egg whites until stiff, then fold these and the chopped walnuts into the cake mixture.
4.Pour into the tins required at 750g mix per tin.
5.Bake for approx 50 to 60 minutes until cooked through (check with clean skewer).
6.Allow to stand for 5 minutes then turn out on to wire rack to cool.
1.Once cakes are completely cool.
2.Dissolve the instant coffee in 200ml of boiling water, cool.
3.In a bowl beat the butter, coffee (must be cold) and sieved icing sugar together until light and fluffy (4 mins approx).
4.Spread on top of one sponge and top with second sponge.
1.Top with coffee buttercream and spread carefully and evenly onto the top of the cake.
2.Finish with 60g chopped walnuts per cake.