Coffee Walnut Cake – A delicious recipe for Coffee Walnut Cake, which I remember from my childhood as my grandmother used to bake this, and it still remains a favourite of mine.
For Sunday Afternoon Tea
I always think that where the French are good with patisserie, we in the UK cannot be beaten when it comes to puddings and cakes; cakes in particular are a speciality of British baking, and with the popularity of The Great British Bake Off, I suspect the programme has encouraged many home bakers to make their way to the kitchen, and get sifting the flour and beating the eggs. Today’s recipe for Coffee Walnut Cake is a classic which I remember from my childhood, as my grandmother used to bake this, and it remains a favourite of mine.
We are a nation of cake lovers……old family favourites are the ubiquitous Victoria Sandwich, Lemon Drizzle Cake, Madeira Cake, Seed Cake, Dundee Cake, Chocolate Cake and Coffee Walnut Cake, which is a personal favourite of mine. There’s something very “ye olde worlde tea room” about a lovely coffee walnut cake, it beckons all cake and coffee lovers with its creamy good looks, and it’s the mainstay of the afternoon tea table.
I remember a wonderful old tea room in Yorkshire, near to where I used to live – they always had a least four home-made cakes on offer, of which a grand coffee walnut cake would be sitting amongst a fresh orange cake, chocolate cake and always a farmhouse fruit cake or Dundee cake. Although I was always tempted by the fresh orange cake, it was invariably a slice of coffee walnut cake that made its way to my table with a pot of tea or a cup of coffee.
Today’s recipe for Coffee Walnut Cake, is based on my mum’s recipe (which is her mother’s recipe, my grandma) that she used to make for Sunday tea, but I’ve increased the quantities to make a large cake that will serve twelve people with ease (12 slices). Don’t forget to use the best quality instant coffee you can lay your hands on, as that makes a difference to the taste. The recipe is shared below, and do let me know if you make this scrumptious cake, Karen
Ten MORE Homemade Cakes for the Tea Time Table:
“Cut and Come Again” Farmhouse Fruit Cake – A modern take on my maternal grandmother’s boiled fruit cake recipe. My recipe uses Doves Farm White Rye flour, which is lower in gluten than normal wheat flour.
A glamorous cake that is coffee flavoured with chocolate chips, hazelnuts & a creamy cappuccino frosting.
Welsh Shearing Cake (Cacen Gneifo) A traditional recipe for a Welsh seed cake, and one that would have been served to the sheep shearers during shearing season. This buttery cake would have originally used bacon fat in place of butter, although the caraway seeds and peel are authentic to older country recipes.
This delightful diary-free cake hides a fun secret – cut into its light as a feather crumb, and you will see a myriad of rainbow flecks inside, like confetti, hence its rather jolly name of a Funfetti or a Confetti Cake! Chiffon Cake recipe adapted from Woman and Home. (You MUST use the correct type of “sprinkles”, the wax coated ones, and not the sugar paste ones – I used Rainbow Jimmies by Wilton from Amazon.co.uk)
A Banana Bread style cake, which is lighter than the usual banana bread, and is topped and sandwiched together with luscious buttercream. The cakes can be frozen after baking, and cooling and before icing – defrost before adding buttercream
A delicious frosted ginger cake, which is pretty enough to grace any tea time table! You can make the cake and freeze it before frosting it – just defrost overnight, and then add the frosting when it has completely defrosted.
This light, golden sponge cake is made with duck eggs for a rich, light and fluffy taste and texture, and all that is needed is a filling of jam, and a dusting of caster sugar to finish the cake before serving.
Swedish Chocolate Fudge Flower Cake – this is not a true Kladdkaka, as it’s not as gooey as the original cake, but it’s still a soft, rich & fudgy cake with lots of chocolate, and looks as pretty as a picture!
A beautiful spring show-stopper gateau-type cake that uses seasonal elderflower cordial with tart Bramley apples and lemon curd; the base cake mixture is a Victoria Sandwich, a British classic that works well with all of the other British ingredients and preserves.
This delicious cherry cake is my adaptation of Mary Berry’s Cherry Cake recipe – I had to reduce the measurements of the cake to fit my smaller savarin mould, as well as adding a little extra lemon zest and juice to the cake and icing. The original recipe was used as the “technical bake” in the first programme of the 5th series in The Great British Bake Off