A steaming cup of tea can perfectly combat the chill, yet pair it with a buttery sweet delight, and you might just find yourself in ultimate comfort.
Coffee cake reigns supreme amongst home-baked treats, cherished for its distinctively rich taste, whilst being remarkably simple to make. According to Jamie Oliver, whose “best” coffee and walnut cake is touted for its simplicity so much so that kids could lend a hand in the making preparation takes a mere 10 to 15 minutes before it spends 20 to 25 minutes baking.
On his site, Jamie said: “This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.” Indeed, this cake serves as an ideal showstopper for guests or as an indulgent self-reward on a leisurely afternoon, offering a sumptuous end to a crisp autumn day, reports the Express.
How to whip up Jamie Oliver’s coffee cake recipe:
Ingredients:
For the cake:
- 175g of unsalted butter (at room temperature)
- 75g of walnuts
- 175g of sugar
- Three large eggs
- 150g of self-raising flour
- Half a teaspoon of baking powder
- 50ml of cold espresso
For the cake filling:
- 65g of unsalted butter (at room temperature)
- 125g of icing sugar
- 40ml of strong espresso
For the cake icing:
- 100g of icing sugar
- 20ml of strong espresso
Technique:
Firstly, heat your oven to 180C or Gas Mark 4, coating two baking tins with butter and laying them out with parchment.
Whizz two-thirds of the walnuts into a powder using a food processor. Afterwards, dice the butter, mix with sugar in a bowl, and whisk until it turns light and fluffy.
Bit by bit, incorporate the eggs into your blend and fold in the milled walnut.
Carefully meld the flour, baking powder, and a dash of salt into the batter, stir until fully combined.
Chop the rest of the walnuts coarsely, fold into the mix, then introduce the cold brewed espresso.
Divvy up the cake mixture between the cake tins, then pop them in the oven for 20 to 25 minutes, or until they’ve turned a light golden brown.
Once your cakes are done, take them out of the oven and let them cool in their tins for about five minutes, then shift them onto a wire rack to cool down completely.
For the filling, chuck the butter into a bowl, sift in the icing sugar and give it a good beating until it’s fluffy, then mix in the coffee.
To whip up the icing, sift the icing sugar into a bowl and stir in the coffee until you’ve got a thick, smooth concoction.
Finally, spruce up the cake with your icing and scatter any leftover walnuts on top – and voila, your scrumptious coffee cake is ready to be served.