Happy Easter
What better way to celebrate this long weekend, than whipping up some delicious desserts? Homemade goodies are definitely the best!
Scrolling through Pinterest (yes, I’m a Pinterest addict!), I caught sight of a nut-filled cake. It’ll be a walnut cake!
Try it, your only worry will be, how to stop yourself from eating. Oopss…. my bad
Ingredients
Cake
- 250 grams flour
- 250 grams butter (unsalted Anchor butter)
- 250 grams sugar
- 4 eggs
- Teaspoon baking powder
- Teaspoon vanilla extract
- Dash of salt
- 5 cup crushed walnuts
Coffee frosting
- 400 grams powdered sugar
- 50 grams butter
- 2 Teaspoons milk
- 2 Teaspoons vanilla extract
- 2 Teaspoons water
- 2 Teaspoons coffee
Sift flour in a bowl and add baking powder and salt. In a different bowl whip, up sugar and butter to a creamy mixture. Add the eggs one-by-one to the sugar/butter mixture and add vanilla extract. Once done, add the flour mixture to the creamy mixture, and continue to mix. Store in the fridge for a few hours.
Pre-heat the oven at 350°C
Break walnuts in pea-sized bits and heat these in the oven for max 5 minutes. After 5 minutes, place the chopped walnuts in a small bowl with flour. Note: heating up nuts and placing them in flour, prevents the nuts from drowning to the bottom. Mix the nuts in the batter, insert this in a buttered oven bowl and place in the oven for about 1 hour. Use a toothpick to check if the cake is done; this should come out clean, if the cake is done.
Let the cake cool off for about an hour or so. Once the cake is cooled off, proceed with the frosting.
Use a hand mixer to mix butter and add half of the required powder sugar. Add milk, vanilla extract and remaining powder sugar; continue mixing, to get a thick and creamy mixture.
In a small bowl mix up water and instant coffee. Add this to the creamy mixture, and mix.
Cut the cake horizontally and smear the creamy frosting on the bottom section. Place the top section on the cake and top it off with the remaining thick creamy frosting.
Decorate with whole walnuts and brown sugar stones, as desired.
Bon appetite!
Appelita 