This started life as a walnut and coffee cake, but evolved into just a walnut cake, albeit with rather nice icing
For the cake –
75g walnut pieces
150g ground almonds
100g melted butter
(or 30ml water and 20ml walnut oil)
1 tsp baking powder
For the middle -
30g icing sugar
2 capfuls of Baileys
For the top -
15-30g icing sugar
1 tsp vanilla essence
Preheat the oven to 180°C (350°F/GM4).
Place the walnuts with the ground almonds in a food processor and blitz until the walnut pieces have turned to a similar consistency to the almonds – some small chunks is fine, and you will have some darker flecks from the walnut skins too (see the photo below). Place in a bowl and add the melted butter, sugar, baking powder and eggs. Mix well. Mix in the coffee a bit at a time, until it is all added. Divide the mixture between two round (diameter) greased and lined baking tins and bake in a preheated oven at 180°C (350°F/GM4) for 25 minutes, until golden brown on top. Remove and allow to cool in the tins.
Mix the ingredients together. Place one cake on the plate it will be served on, and spread the Baileys butter icing on the top. Carefully place the second cake on top of the icing.
Mix the ingredients together (add sugar to taste). Spread the icing all over the top of the cake and down the sides. Finish off with some whole walnuts to decorate the top.
If you fancied coffee and walnut, you could easily adapt this recipe by adding a little coffee essence to the mix....