The GBBO Bake Along: Cake Week
BAKE OFF IS BACK!
Bake Off is the ultimate comfort show – you know Autumn has arrived in the UK when Paul Hollywood is gracing your TV screen! I was very sad to see Prue Leith go, but I really enjoyed the first episode with Nigella (she is the OG cake queen, after all). To celebrate the arrival of series 17, I thought I’d take part in the Bake Along challenge and post my attempts here.
Of course, we’re starting with cake week. My favourite! I was originally going to make the episode’s signature – Nigella’s Chocolate Stout Cake – but I decided to have a go at the technical instead. I’ve never made coffee and walnut cake before, despite it being one of my favourites. I followed Jane the Patisserie’s recipe and it turned out absolutely gorgeous. The decoration is a bit rustic (as is always the case with me) but it tasted amazing.
Coffee & Walnut Loaf Cake
Ingredients
FOR THE CAKE
- 225 g light brown sugar
- 225 g unsalted butter
- 4 medium eggs
- 225 g self-raising flour
- 2 tsp coffee granules
- 125 g walnuts, chopped
FOR THE FROSTING
- 100 g unsalted butter
- 200 g icing sugar
- 2 tsp coffee granules
- Handful of walnuts
Instructions
FOR THE CAKE
- Pre-heat your oven to 180℃.
- Whisk together your butter and sugar until fluffy. Add your eggs and beat.
- Fold in your flour until just combined.
- Dissolve your coffee granules in 2tsp of boiling water. Add to your cake batter along with the walnuts.
- Bake for 55-65 minutes.
- Allow to cool completely!
FOR THE FROSTING
- Whisk together your butter and icing sugar until combined.
- Dissolve your coffee granules in 2tsp of boiling water. Mix into your frosting.
- Once your cake is cooled, spread the frosting on top. You can also pipe it if you prefer!
- Sprinkle with chopped walnuts and enjoy.
