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Coffee & Walnut Cake

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Nuts (169)      Cakes (149)      Walnuts (53)      Coffee (31)     

Just like it is traditional for Britons to have tea & cake, so is it traditional in America to have coffee & cake. It's through this tradition that coffee cake evolved; Instead of having the drink and food separately, they were combined into one. At first, it was actually coffee bread, as yeast was used, but eventually coffee made its way into sweeter treats as well, which helped offset the bitterness. Now coffee & walnut cake are a classic combination, and for good reason. It tastes great. Based on the brands I used, each slice is about 287 calories.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Makes: 10 servings

200g wholemeal self-raising flour
100g margarine
100g Truvia sweetener (or caster sugar if you prefer)
100g walnut halves
1 large egg
3 tbsp instant coffee granules
1/2 tsp baking powder
200g golden icing sugar
75g light margarine
75g Creme Fraiche
3 tbsp boiling water


Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.

Cream the regular margarine with the sweetener/sugar.

Dissolve one tablespoon of coffee granules with one tablespoon of boiling water.

Beat the egg and coffee into the mixture.

Chop all but five walnut halves, and stir into the mixture.

Mix the flour and baking powder together and fold into the mixture.

Spoon the mixture into a loaf tin and bake.

Melt the light margarine, and beat it into the icing sugar, along with the Creme Fraiche.

Dissolve two tablespoons of coffee granules with two tablespoons of boiling water, and stir into the buttercream.

Put the buttercream into the fridge to chill.

Slice the walnut cake in half horizontally and spread half the buttercream inside.

Sandwich the two cake slices together.

Spread the remaining over the top and decorate with five walnut halves.

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