I don’t often drink coffee, having turned to matcha green tea for my daily buzz. However, one of the ways that I do readily enjoy our caffeine friend is in the form of a cake. The flavours bring back memories of my childhood – of being at a friend’s house, chatting to the parents and all the while eyeing up the cake sitting on the table next to the Bovril sandwiches and jar of sandwich spread!
Put the butter and crème fraiche into a bowl and add the sugar, then cream this together until light and fluffy. The easiest way to do this is in a stand mixer or with a hand-held electric whisk, but a wooden spoon will also work.
When the mixture is fluffy, add two of the eggs, half of the flour and the baking powder and mix together. Then add the other egg with the rest of the flour along with the coffee essence or cooled coffee. Beat the mixture until just combined and then use a spatula to fold in the walnuts.
Tip the cake mixture into the lined tin and smooth the top down with the back of the spoon.
Once the cake is cool, make the coffee buttercream. Put the butter in a bowl and add the icing sugar, then beat it well together until light and fluffy using either a wooden spoon, hand-held electric whisk or a stand mixer. Mix in the coffee essence or cooled coffee and beat again until smooth.
Using a palette knife, spread the buttercream all over the top of the traybake. Cut the cake into eight equal-sized pieces, then place the walnuts on top and serve.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.