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| Coffee and Walnut Cake |
Ingredients
225g gluten-free flour
225g gluten-free flour
3 level teaspoons gluten-free baking powder
1/4 teaspoon xanthan gum
225g dairy-free margarine
225g golden caster sugar
4 eggs, beaten
2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
100g walnuts, chopped
extra walnut halves for decorating
for the coffee buttercream:
50g dairy-free margarine
100g icing sugar
1 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
for the coffee icing:
100g sieved icing sugar
1 teaspoon instant coffee, dissolved in 1 tablespoon boiling water
What to do Preheat oven to 180 C / 350 F / Gas 4. Lightly oil a deep 20cm cake tin and line the base with parchment paper.
Sift together the gluten-free flour with the baking powder and xanthan gum.
In a separate bowl, lightly whisk the dairy-free margarine, sugar, eggs and cooled instant coffee liquid.
Add the flour and whisk again until lighter in colour.
Stir in the chopped walnuts until evenly distributed, then pour into your prepared cake tin. Smooth over the top.
Bake for 25-30 minutes, or until firm to the touch.
Turn out onto a cooling rack.
Meanwhile, prepare the coffee buttercream by whisking all the ingredients together until light. When the cake is cold, cut in half horizontally and sandwich together with the coffee buttercream.
Next, make the glace icing. Gradually add the liquid coffee to the icing sugar, stirring all the time until smooth. Coat the top of your cake, allowing the icing to just drip over the edge.
Decorate with extra walnuts.
225g dairy-free margarine
225g golden caster sugar
4 eggs, beaten
2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
100g walnuts, chopped
extra walnut halves for decorating
for the coffee buttercream:
50g dairy-free margarine
100g icing sugar
1 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
for the coffee icing:
100g sieved icing sugar
1 teaspoon instant coffee, dissolved in 1 tablespoon boiling water
What to do Preheat oven to 180 C / 350 F / Gas 4. Lightly oil a deep 20cm cake tin and line the base with parchment paper.
Sift together the gluten-free flour with the baking powder and xanthan gum.
In a separate bowl, lightly whisk the dairy-free margarine, sugar, eggs and cooled instant coffee liquid.
Add the flour and whisk again until lighter in colour.
Stir in the chopped walnuts until evenly distributed, then pour into your prepared cake tin. Smooth over the top.
Bake for 25-30 minutes, or until firm to the touch.
Turn out onto a cooling rack.
Meanwhile, prepare the coffee buttercream by whisking all the ingredients together until light. When the cake is cold, cut in half horizontally and sandwich together with the coffee buttercream.
Next, make the glace icing. Gradually add the liquid coffee to the icing sugar, stirring all the time until smooth. Coat the top of your cake, allowing the icing to just drip over the edge.
Decorate with extra walnuts.
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