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Coffee Maple Walnut Cake

by Sandra Lawson (follow)
Dessert (1081)      Cakes (149)      Coffee (31)      Walnut (12)     
There are some marriages that work fantastically well in the kitchen, and these include coffee and walnuts and maple and walnuts. The same applies to the slightly sweeter pecan nuts, which I find are interchangeable with walnuts.

Preparation time should take about 25 minutes in total and the cake cuts into about eight to ten slices, depending on your greed.

This Coffee Maple Walnut Cake ticks all the boxes for me.


150g softened butter
150g light soft brown sugar
200g sieved self-raising flour
3 large eggs, beaten
1 teaspoon baking powder
75g chopped walnuts
2 4 tablespoons milk or strong coffee
2 4 tablespoons maple syrup


Grease and line two 20cm sandwich tins. Pre-heat the oven to 160⁰C/325⁰F/Gas Mark 3.

Cream the butter and sugar until very light, fluffy and a pale golden colour. Dont rush this stage as it can take up to 10 minutes, even with a hand-held electric mixer.

Add the baking powder to the flour and the liquids to the lightly beaten eggs.

Fold in large spoonfuls of flour, alternating with the egg mixture until you have a soft dropping consistency. If the mixture is still a little stiff, add some more liquid; milk will do as an alternative.

Gently fold in the chopped walnuts and transfer the cake mixture to the prepared tins.

Flatten the tops and make a small indentation in the middles.

Bake for about 25 to 35 minutes, depending on your oven.

They are done when a wooden skewer comes out clean when inserted into the centres of the cakes. Leave to cool in the tins for about 5 minutes before turning onto a wire rack to cool completely.

Icing Ingredients

75g softened butter
100g light soft brown sugar
2 tablespoons cold, strong coffee
1 2 teaspoons maple syrup
200g icing sugar
Walnut halves for topping, as many or as few as you prefer

Put all the ingredients, except for the icing sugar, in a medium sized saucepan and cook over a low heat until the sugar is dissolved. Leave to cool a little before sieving in the icing sugar, and beat with a wooden spoon until it is smooth and glossy.

Place one cake on a plate and spread half the icing on top. If it is too runny you may want to wait until it firms up a little. Top with the other cake, the rest of the icing, and decorate with halved walnuts.

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Would you please include the English measurements equivalents with your recipes? It would be greatly appreciated.

by sansr
This looks soooooo good
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