Friday, 30 November 2012
100 Grams Butter + 4 Tablespoons Refined Oil.
2/3d Cup Sugar.
1 Cup Flour.
2-3 Tablespoons Strong Coffee Powder ( or strong filter coffee reduced to 60 Ml , in which case up the cooking time by 3-5 minutes ).
1.5 Teaspoons Baking Powder.
Half Cup Walnuts - Crushed and coated with flour so that they don't sink to the bottom of the cake .
1 Tablespoon Coffee Flavoring / Dark Rum ( optional )
Cream butter, oil and sugar together , continue till light , white and fluffy . What you can do is measure out the sugar , grind to powder and cream with the butter and oil as a shortcut .
Beat eggs separately , just enough to break and mix the yolk , dont over beat , however they should be well mixed . Add the coffee powder to the eggs , let it dissolve .
Slowly incorporate the eggs into the butter/sugar mix ,beat lightly so as not to curdle the mix.At this stage add the coffee flavoring syrup / dark rum if you are using any . I added Amaretto which gave the cake an amazing flavor.
Sift the flour , add the baking powder to the flour and slowly fold the flour into the batter , dont beat in , but fold in using a spatula .
Grease a cake tin , add the walnuts to the cake batter and pour the batter into the greased cake tin and bake for 35-40 minutes at 180C or till the cake is done.
As I was making cupcakes I baked for 25 minutes .
Oil in the batter is the secret to a moist, tender cake with lots of character !
Sikandalous Cuisine https://www.facebook.com/