This is the cake of cakes.
#bakestr
Coffee, walnut, hazelnut cake
Instant coffee 5 tbsp
Shelled walnuts 240g
Hazelnut meal 240g
Vanilla extract 3tbs
Unsalted butter 380g
Caster sugar 380g
Eggs, organic 5
Plain flour 100g
Baking powder 1 tsp
Preheat the oven to 170C/325F/gas mark 3. Using extra butter and flour, grease a 25cm cake tin and line with parchment paper.
Chop the walnuts in blender until chopped but not smooth.Mix with the hazelnuts, flour and baking powder.
Beat together the butter and sugar until pale and light. Add the instant coffee one tablespoon at a time whilst beating. Add the vanilla extract one tablespoon at a time while beating. Beat the eggs into the mixture one at a time. Fold in the nut,flour and baking powder mixture. Spoon into the prepared tin and bake in the preheated oven for an hour and a quarter. Allow to cool on a rack.
Using instant coffee in this recipe is intentional. The cake requires a very strong coffee flavour with as little liquid as possible, which rules out using filter or even espresso coffee. Be careful when adding the eggs to beat well in between so the mixture doesn’t split. Having the eggs at room temperature helps with this. Serve with good quality vanilla ice cream.
gowtywood / gowtywood⚡️🦉
npub1h4y…54c7
2023-07-11 15:00:13
Author Public Key
npub1h4y4m5v55kmxvpredqqn8u626ujn0wn2gqfa7evrzycup53af9sqm054c7Published at
2023-07-11 15:00:13Event JSON
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"content": "This is the cake of cakes.\n#bakestr\n\nCoffee, walnut, hazelnut cake\n\nInstant coffee 5 tbsp\nShelled walnuts 240g\nHazelnut meal 240g\nVanilla extract 3tbs\nUnsalted butter 380g\nCaster sugar 380g\nEggs, organic 5\nPlain flour 100g\nBaking powder 1 tsp\n\nPreheat the oven to 170C/325F/gas mark 3. Using extra butter and flour, grease a 25cm cake tin and line with parchment paper.\n\nChop the walnuts in blender until chopped but not smooth.Mix with the hazelnuts, flour and baking powder. \n\nBeat together the butter and sugar until pale and light. Add the instant coffee one tablespoon at a time whilst beating. Add the vanilla extract one tablespoon at a time while beating. Beat the eggs into the mixture one at a time. Fold in the nut,flour and baking powder mixture. Spoon into the prepared tin and bake in the preheated oven for an hour and a quarter. Allow to cool on a rack.\n\nUsing instant coffee in this recipe is intentional. The cake requires a very strong coffee flavour with as little liquid as possible, which rules out using filter or even espresso coffee. Be careful when adding the eggs to beat well in between so the mixture doesn’t split. Having the eggs at room temperature helps with this. Serve with good quality vanilla ice cream.",
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}