Coffee and Walnut Cake with Butter Icing
This is a classic layer cake with ‘proper’ butter icing! Replace walnuts with pecan nuts if not fresh or available.
YOU WILL NEED
- 1 T (15 ml) good quality coffee granules
- 1 cup (250 ml) hot full cream milk
- 3 extra large eggs, at room temperature
- ½ cup butter, melted
- ¼ cup (60 ml) canola oil
- 2 t (10 ml) ground cinnamon
- 100 g walnuts or pecan nuts, reserve 8 for garnishing and chop the rest
- 1 x 600 g Ina Paarman’s Vanilla Cake Mix
- 1 x 250 g Ina Paarman’s Vanilla Icing Kit
- ½ cup (125 g) butter, at room temperature
- 2 t (10 ml) good quality coffee granules
- 4 T (60 ml) warm water
Adjust the oven rack to middle position. Preheat the oven to 180°C. Butter 2 x 22 cm or 2 x 20 cm layer cake pans generously and line the bases with baking paper.
Dissolve the coffee granules in the hot milk. Beat eggs, butter and oil together for 1 minute on high speed until well blended. Add milk with coffee and beat in.
Add the cinnamon and chopped nuts to the dry Cake Mix and then add everything to the egg mixture. Fold in gently by hand until combined.
Divide the mixture between the two pans and level out, leaving a slight hollow in the middle of each pan.
Bake for about 25 – 30 minutes. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cake in the pan for 10 minutes. Turn out onto a cooling rack. Do not ice until cake is completely cool.
Mix according to package instructions. Sandwich cakes together with one third of the icing.
Coat top of cake with the second third and use remaining icing to pipe a rosette on each portion marking off the portions. Garnish with halved nuts. Keep in an airtight container until serving time.