Coffee Walnut Cake

by Ashleigh
(Lexington Kentucky USA)

125g margarine
60g demerara sugar
2 medium sized eggs (beated together)
4 tbsps honey (clear is more preferable)
2 tbsps. strong black coffee (leave it to cool before use)
250g brown flour (although plain can be used as well)
3 tsp. baking powder
90g shelled walnuts, roughly chopped
10-12 shelled walnut halves

Method:

1.Preheat your oven to 170 C (Gas mark 3). Grease a deep 8 inch (20cm) round cake tin. This is best done by lining the base of the tin with greaseproof paper lightly greased with a little margarine and lightly grease the sides of the tin using a piece of kitchen towel containing a piece of margarine.

2.Into a large mixing bowl combine the margarine, sugar and honey. Using a wooden spoon beat them together until the mixture is light and fluffy. Please don't use a food processor for this bit as the texture is not quite the same. To the mixture add the beaten eggs a small amount at a time. Stir well after each addition.

3. Once this has been done, beat in the cooled coffee. Add the flour and baking powder using a sieve (this ensures your batter will be lump free). This time using a large metal spoon fold the flour and baking powder into the batter. Once this has been done add the chopped walnuts and stir thoroughly.

4.Spoon the cake mixture into the prepared cake tin. Make sure the mixture is as level as possible in the cake tin. Use a spatula or icing knife to smooth the surface of the batter. Doing this will give the top of the cake a nice level glassy surface.

5.Once you've done this add the walnut halves to the top of the batter. I prefer to arrange them around the edge as this gives you a portion guide when cutting it.

6. Place the cake tin in the centre of the oven until it has risen and is a nice dark golden brown. The cake should also be springy to touch in the centre (it only needs gently pressed to prevent finger marks in the cake!). The total cooking time is about 50 to 55 minutes. If you are using a fan assisted oven reduce your cooking time by 5 to 10 minutes to prevent the cake being burned.

7.Once removed from the oven take the cake out of the cake tin and remove the greaseproof paper from the bottom of the cake. If you are having trouble getting the cake out of the tin run a sharp knife round the tin. Leave the cake to cool on a wire rack for about 20 to 30 minutes before serving.

8.This cake is delicious on its own as it is very moist, but as we all know, we can add toppings to flavor things up! I prefer home-beaten whipped cream with 1tsp of vanilla extract and 2tsp of brandy. You can also have as a topping raspberries, candied orange peel (a favorite to children), chocolate dipped strawberries and so many more.

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