P17: COFFEE, MAPLE & WALNUT CAKE
P18: CARAMEL PEANUT BUTTER CAKE
P18: CARROT & MAPLE CAKE
P19: CHOCOL ATE & HONEY CAKE
P20: MANDARIN, PEAR & GINGER CAKE
P20: COCONUT CAKE P21: VANILL A & BERRY CHEESECAKE
P21: APPLE & GINGER CAKE
P22: CHERRY & CHOCOLATE MERINGUE CAKE
BAKE AND DECORATE WWW.FOODHEAVENMAG.COM
David Colcombe’s coffee, maple & walnut cake
SERVES 12
5tsp strong instant coffee
2tbsp pure maple syrup (preferably golden colour for its delicate flavour)
150ml (5fl oz) buttermilk
175g (6oz) unsalted butter
150g (5½oz) maple sugar
3 large free-range eggs
200g (7oz) self-raising flour
50g (1¾oz) cornflour
½tsp bicarbonate of soda
75g (2¾oz) roughly chopped walnuts
For the buttercream icing and filling
300g (10½oz) softened unsalted butter
275g (9½oz) maple sugar
4tbsp instant coffee granules
25g (1oz) walnuts, chopped or halved, to decorate
1 Preheat the oven to 180°C/Gas Mark 4 and lightly grease two 20cm (8in) round cake tins.
2 Dissolve the coffee granules in the maple syrup and stir in the buttermilk before mixing together.
3 In a large mixing bowl, add the butter, maple sugar and eggs and beat until creamy and fluffy. To this, add the flour, cornflour and bicarbonate of soda and stir together, slowly adding the coffee, maple and buttermilk mix. Fold through.
4 Finally, stir through the chopped walnuts. Divide the mixture evenly between both cake tins, place on the middle shelf of the oven and bake for 35 minutes, reducing the temperature to 155°C/Gas Mark 2 after 25 minutes.
Remove from the oven
