I’m beginning to catch up with my blog posts now, this week has been a bit of a mix up as I’ve been recovering from a minor operation. Thankfully all went well and I’m more or less back to normal now despite still feeling tired.
The operation took place on Monday but before that I had a very busy few days. It was my birthday followed by Open Gardens in our village. So this meant a lot of baking but then again those of you who know me, know that I love any excuse to stick my apron on and to switch the oven on.
A week last Thursday was my last day at work before my birthday and I wanted to take a cake to share with my colleagues. It was a toss up between a carrot cake and a coffee cake as I was choosing a recipe from my latest Cooking The Books Challenge. Having said that I had got in late after a busy day at work and didn’t want anything too time consuming after spending time on the tea. So that meant the carrot cake was out as I just couldn’t be bothered to grate all those carrots. The Coffee and Walnut Sponge it was then, my choice of cake from the Sponge Cakes chapter.
I started off by sifting self raising flour and baking powder into a mixing bowl. I then remembered I hadn’t got the right cake tins out and looked through my very messy cake tin drawer. What a surprise the tins I needed were right at the bottom of the deep drawer and loads of tins came crashing down onto the floor before I could get hold of them. It made a right din and my hubby came into the kitchen to see what had happened. Thankfully no harm was done! Finally I got the tins out, lined and greased and ready for the cake mix!
After this I added in some soft butter, eggs, caster sugar and some expresso coffee powder. It was mixed together thoroughly with my hand held mixer. Once this was blended together I threw in some chopped walnuts and mixed them evenly. The mixture was divided equally between the two tins and put into the oven to bake.
After about 25 minutes out came the baked cakes. They were given some time to cool down and then I turned them out onto a wire rack. They smelled absolutely delicious and I just couldn’t wait to dive in!
Next, it was on with the icing. Usually when I bake Coffee and Walnut cakes I ice them with a coffee buttercream but as this cake according to Delia is a “revised, more contemporary version of one of the original sponge cake in an earlier book… since the advent of mascarpone the icing is a great improvement” As a huge Tiramisu fan, I love the taste of mascarpone and I know it goes well with coffee. So I just knew it would work in this icing. The mascarpone, some more coffee granules, caster sugar and a little milk were mixed together to make a spreadable icing.
Half the icing was spread inside the cake and the rest on top of the cake. I wish, but this is a personal preference is that I would like to have made more icing to spread more thickly on the top of the cake! It tasted heavenly. As a final touch, on went some walnut halves.
I took the cake into work and it went down well. I will definitely bake it again, the mascarpone icing was absolutely gorgeous.
Love Sam xx