Clara’s cake=my birthday cake! 2018
My 16 year old daughter was inspired to bake me a lovely cake for my birthday. The walnut cake is a Nigella cake-but not just any cake, it's a cake that she made every year for her sister's birthday. It was a bit labor intensive, but nothing too unmanageable. I have yet to work this recipe, but I can't wait to get my hands on it. As with any cake, it's double delicious the next day. Be sure you have your walnuts on hand for the decorating element, and be sure to make this cake for your, "someone special's" birthday too. It truly was an honor!
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 people
For the cake:
- 50 grams walnuts
- 225 grams powder sugar
- 225 grams butter softened
- 200 grams flour
- 4 tsp instant coffee
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 medium eggs
- 1 to 2 TBS milk
For the frosting:
- 350 grams powder sugar
- 175 grams butter softened/room temperature
- 2 1/2 tsp instant coffee
- 10 halves walnuts for decoration
For the cake:
- Preheat oven to 180 C., or 350 F.
- Butter 2 20cm cake pans, and line the base with parchment paper
- put walnut pieces and sugar into processor until a fine nutty powder
- add the butter, flour and coffee powder, baking powder baking soda and eggs and process to a smooth batter
- add the milk, pouring in while mixing until consistency is soft
- divide the mixture between the two baking dishes and bake for 25 minutes
- cook cakes for 10 minutes before taking them out of their form, to cool further before icing
- pulse the powder sugar until it's lump free in the mixer, then add butter and process to make smooth.
- dissolve the instant coffee into boiling water and add it while still hot to the processor, pulsing to blend into the butter cream.
- when icing is finished, ice, then top with walnuts.