Dreams Come True

Miranda Gore Browne
Coffee and Walnut Slice




Miranda Gore Browne in her kitchen

Coffee cake

This cake can be sliced into lots of pieces and is perfect when you are catering for a big tea party.

For the cake:

225g soft unsalted butter
225g golden caster sugar
4 eggs
225g self raising flour
2 teaspoons of baking powder
100g walnuts
2 tablespoons of instant coffee mixed with 2 tablespoons of boiling water

1 tray-bake or brownie tin

For the buttercream:

300g butter
800g icing sugar
4 teaspoons of instant coffee mixed with a little hot water
4 tablespoons of semi skimmed milk

To decorate:

150g whole walnuts
grated chocolate or chocolate sprinkles

Method

  • Line a tray bake tin with baking parchment and preheat the oven to 180 degrees.
  • Cream together the butter and sugar.
  • Lightly beat the eggs in a jug and add to the mixture a little at a time, whisking well after each addition.
  • Sift in the flour and baking powder then gently fold in with a large metal spoon.
  • Gently crush half of the walnuts and leave the rest in small pieces.
  • Mix the coffee with a little boiling water and fold into the mixture with the walnuts.
  • Bake in the middle of the preheated oven for about 25 minutes.
  • Remove from the oven and leave to cool in the tin for at least ten minutes before transferring to a cooling rack.
  • Once the cake is completely cold, use a sharp knife to slice the cake long ways to make two long thin rectangles.

To make the buttercream:

  • Put the softened butter, half the icing sugar, coffee mixture and milk into a food processor or mixer. Cover with the mixer lid or a tea towel and mix until creamy – this will take about 2 mins on a high speed. Add the remaining icing sugar, cover and mix again. Split the buttercream into two bowls.
  • Using the first bowl of buttercream, place one rectangle of cake on a clean piece of baking parchment, cover the top of it with buttercream and place the other rectangle on top. Use a palette knife to cover the whole cake with buttercream, smooth and leave to chill, ideally in the fridge or in a cool place.
  • Put the remaining buttercream into a piping bag and use a flower, star or shell shape nozzle to pipe all over the cake.
  • Decorate with whole walnuts and grated chocolate (or chocolate sprinkles).

Recipe taken from 'Biscuit' by Miranda Gore Browne - published by Ebury Press, £14.99. Available to buy from Waterstones.

Visit Miranda's blog for more baking ideas





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