Sunday Bake is a long held, and much loved, tradition in our house. Ever since I got Jane Horbys’ totally beautiful ‘What to Bake and How to Bake It‘ for Christmas last year, it’s been a regular guest star of the event.
Sunday Bake is a chance for my boyfriend and I to do something together we both really enjoy. We put on music and do whisking and dancing in equal measure – and at the end of it we have a cake to eat. It’s basically the best day of the week, is what I’m saying.
It’s also the day for us to practice a new recipe – something that we can whip up again when someone is coming for dinner without the headache of trying to do it for the first time under pressure.
This week we went for Jane Horbys’ incredible Caramel and Walnut Coffee Cake, which is much too simple to be as amazing as it is.
What you need:
- 2tbsp instant coffee granules
- 250g butter (plus some to grease the tin)
- 50g chopped walnuts (of halves for you to chop)
- 250g caster sugar
- 5 room temp eggs
- 2tbsp milk
- 300g plain flour
- 1tsp baking powder
- Pinch of salt
- 100g caster sugar
- 50g walnut halves
- 1tbsp instant coffee granules
- 110g soft butter
- 250g icing sugar
It’s really simple:
- Preheat your oven to 180°C. Use a little butter to grease 2 cake tins and line with baking paper.
- Dissolve the coffee granules in 120ml of boiled water and set aside to cool.
- Finely chop the nuts.
- Put the cake butter and sugar in a mixing bowl and use an electric whisk to mix until creamy and pale. Crack in all of the eggs and milk and sieve in the salt, flour and baking powder, and then beat together until creamy.
- Use a spatula or a wooden spoon to fold in the chopped nuts and 5 tablespoons of the cooled coffee.
- Spoon the mixture into the cake tins and bake for 20 – 25 minutes, or until a skewer come out of the middle, clean.
- Turn on to a cooling rack, then drizzle the remaining cooled coffee over the cakes. Leave to cool completely.
- Put a strip of baking paper on a baking trey – this will be where your caramelised walnuts cool.
- Pour the sugar into a deep frying pan on a gentle heat. You’ll slowly see liquid patches appear. This is the beginnings of the caramel. Fight the urge to stir – this can make it crystallise.
- Remove from the heat and shift the pan around to cover the non-melted sugar in the melted sugar to help it along its’ way.
- Put back on to the heat for a few seconds if necessary until all of the sugar is liquid, then put in the walnut halves and shake around to be covered in the caramel. Use a fork to take them out and out them on the paper in the baking trey.
- Add 1 tablespoon of water to the sugar in the pan and watch it become a bubbly caramel.
- Dissolve the coffee in boiled water.
- Beat the butter until it’s creamy and then add the icing sugar. Keep mixing until it’s pale and fluffy.
- Add the coffee and 1 tablespoon of the caramel and beat again.
- Put a layer of icing on top of one cake, and then add the other payer of cake above it to make two tiers. Ice and decorate the cake with the walnuts and icing.
- Time to eat yummy cake!