Mini Coffee & Walnut Cakes

Makes 16

For the cakes

  • 200g unsalted butter (plus extra for greasing) *

  • 200g unrefined cane sugar *

  • 4 eggs *

  • Make a small strong coffee for use in cake and icing (2 tbsp in cake) *

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  • 200g plain flour *

  • 3 tsp baking powder *

  • Pinch salt *

  • 75g walnuts chopped *

Ingredients

Ingredients

For the icing

  • 200g icing sugar

  • 2tbsp ground coffee *

  • 1 25ml measure of whisky, rum or brandy (optional)

Decoration

  • 16 walnut halves, toasted *

    *Items available at Get Loose


Method

  • Heat over to 180oC/ Fan 160oC.

  • Grease 23cm cake tin and line with baking parchment

  • Put butter and sugar in a bowl and beat until light and fluffy.

  • Beat in eggs one at a time.

  • Stir in coffee, flour, baking powder, salt & walnuts until combined.

  • Spoon batter into tin and level.

  • Bake for 25-30 mins. Check ready by putting skewer in the middle.

  • Leave to cool in tin for 10 mins. Turn onto wire rack and leave to cool.

  • To make the icing sieve the icing sugar in a mixing bowl.

  • Beat in coffee and alcohol (if using), if not add water to get right consistency. It should be quite thick.

  • Top the cake with icing. Once set, cut into 16 squares and place a walnut half on each one. 

Cakes.jpg

Recipe adapted from deliciousmagazine.co.uk