Coffee and Walnut Cake 咖啡核桃蛋糕
The traditional English Coffee and Walnut Cake, moist coffee sponge cake with walnuts, topped with coffee butter cream. Very coffee-y and delicious, perfect with cup of tea for afternoon tea or dessert.
This is one of my favourite English classic cake, also, Mr P’s favourite of course. Very simple sponge cake, but once add some good coffee in it, it tastes so much better. Plus the coffee butter cream, it is just a cake for coffee lover.
Very easy to make, a sandwich cake with simple decoration, it is already a showstopper!
這是英國傳統的咖啡蛋糕，Mr P的至愛，說是小時候媽媽最常做的蛋糕。蛋糕是加入咖啡和核桃的蛋糕，香濃咖啡味，紮實而濕潤。再加上咖啡口味，香濃幼滑的牛油糖霜butter cream，實在超美味！
做法簡單，新手也可做到，作下午茶點宴客甜點也不錯呢～
Cream the butter and sugar in a bowl, until pale and fluffy. Add in eggs (one at a time) and mix till combined. Stir in coffee, sift in flour and baking powder, mix until well combined.
先用電動打蛋器打發牛油和糖，至淡黃色。然後下雞蛋拌勻（每次下一隻），再下咖啡。篩入麵粉和泡打粉拌勻，再加入核桃 （*核桃可放入160度焗爐，焗約10分鐘，再切小塊）
Add in chopped walnut and mix well. Pour the batter into two lined 8-inch baking tins,pop in preheated 180C oven, bake for 25 -30 minutes or until fully cooked. If use one cake tin, the baking time will be 50 -60 minutes.
將蛋糕糊倒入兩個8吋的蛋糕模內，放入已預熱180度焗爐，焗約25至30分鐘。（*如只用一個烤模，焗的時間大約是50-60分鐘）
For the Coffee butter cream, beat the butter with icing sugar until very smooth and fluffy. Add in coffee, mix well.
咖啡 牛油糖霜 butter cream做法： 用電動打蛋器打發牛油和糖粉，然後加入咖啡拌勻 （*如想軟身一點，可加多點咖啡）
Let the cakes cool completely, spread the butter cream on top of each cake, then place one cake on top of each other. Decorate with walnuts if desired.
讓蛋糕完全待涼後，在蛋糕上塗上 牛油糖霜 ，然後蓋上另一片蛋糕，再在上面塗一層 牛油糖霜 ，加上核桃作裝飾～
- 220 gram unsalted butter
- 200 gram sugar
- 4 eggs
- 50 ml coffee
- 220 gram plain flour
- 2 teaspoons baking powder
- 80 gram walnuts, chopped
- 130 unsalted butter
- 200 gram icing sugar
- 50 ml coffee
- 材料：
- 無鹽牛油 -220克
- 糖 -200克
- 咖啡 -50毫升
- 雞蛋 -4隻
- 中筋麵粉 -220克
- 泡打粉 -2茶匙
- 核桃 -80克
- 牛油糖霜：
- 無鹽牛油 -130克
- 糖霜 -200克
- 咖啡 -50毫升
- Cream the butter and sugar in a bowl, until pale and fluffy. Add in eggs (one at a time) and mix till combined. Stir in coffee, sift in flour and baking powder, mix until well combined.
- Add in chopped walnut and mix well. Pour the batter into two lined 8-inch baking tins,pop in preheated 180C oven, bake for 25 -30 minutes or until fully cooked. If use one cake tin, the baking time will be 50 -60 minutes.
- For the Coffee butter cream, beat the butter with icing sugar until very smooth and fluffy. Add in coffee, mix well.
- Let the cakes cool completely, spread the butter cream on top of each cake, then place one cake on top of each other. Decorate with walnuts if desired.
Based on 4 Review(s)My New Cookbook
