Coffee and Walnut cake
It was incredibly easy! Dunno why I hadn’t tried it before now. It was basically just a normal 8oz sponge with the addition of 75g chopped walnuts and 2 tbs strong black coffee.
It was incredibly tasty! The sponge was so moist and there was just the right amount of chopped nuts. Little chewable delights! :)
There was only one problem…. I couldn’t taste the coffee at all! Lol
So of course i had to try it again next week!
This time I decided to make mini cakes (muffins/cupcakes… whatever you want to call them). I don’t often make muffins/cupcakes and I’ve yet to get a great muffin recipe. It’ll need to be my next target. So anyways, I thought I’d experiment a little and instead of using a typical muffin recipe; I used the normal sponge recipe, increased the intensity of the coffee but kept the same amount of nuts. (That's why i called them mini cakes)
Always fill the paper cases 1/2 to 2/3s of the way up. Any more and you risk losing that wonderful dome. The dome inverts and you basically end up with a sunken cake.
Filled the cake with a make-shift coffee mousse and piped on some whipped cream. Made some coffee custard to go with the cakes and it was incredible! The cakes itself weren’t so sweet, so I made the custard a little sweeter than usual. It was just perfect with the cakes, but a little to sweet and sickening by itself… but that’s prolly because its coffee and by that time I was over my coffee craving.
The cake was ok….probably because of the coffee lol. Im not the biggest fan of coffee. I like the idea of coffee, love the smell of it…but alas, dislike the taste. I know I know! I hardly ever drink coffee, its Martin that likes it really. I love making it just for the smell... cant explain it lol. I sometimes take a notion for coffee and by the time I’d baked the mini cakes… the notion was gone. Other than that, it was good. Was pleased and a little surprised at how they turned out, considering I used my sponge recipe. The only change I'd make would be to the batter. Probably a little wetter would be better... didnt mean for it to come out like that... oh well! lol
It was incredibly tasty! The sponge was so moist and there was just the right amount of chopped nuts. Little chewable delights! :)
There was only one problem…. I couldn’t taste the coffee at all! Lol
So of course i had to try it again next week!
This time I decided to make mini cakes (muffins/cupcakes… whatever you want to call them). I don’t often make muffins/cupcakes and I’ve yet to get a great muffin recipe. It’ll need to be my next target. So anyways, I thought I’d experiment a little and instead of using a typical muffin recipe; I used the normal sponge recipe, increased the intensity of the coffee but kept the same amount of nuts. (That's why i called them mini cakes)
Always fill the paper cases 1/2 to 2/3s of the way up. Any more and you risk losing that wonderful dome. The dome inverts and you basically end up with a sunken cake.
Filled the cake with a make-shift coffee mousse and piped on some whipped cream. Made some coffee custard to go with the cakes and it was incredible! The cakes itself weren’t so sweet, so I made the custard a little sweeter than usual. It was just perfect with the cakes, but a little to sweet and sickening by itself… but that’s prolly because its coffee and by that time I was over my coffee craving.
The cake was ok….probably because of the coffee lol. Im not the biggest fan of coffee. I like the idea of coffee, love the smell of it…but alas, dislike the taste. I know I know! I hardly ever drink coffee, its Martin that likes it really. I love making it just for the smell... cant explain it lol. I sometimes take a notion for coffee and by the time I’d baked the mini cakes… the notion was gone. Other than that, it was good. Was pleased and a little surprised at how they turned out, considering I used my sponge recipe. The only change I'd make would be to the batter. Probably a little wetter would be better... didnt mean for it to come out like that... oh well! lol