Ingredients
50g walnuts (roughly chopped)
3 tbs instant coffee (dissolved in hot water) or about 20ml of espresso
125g butter
200g brown sugar ( I used palm sugar)
3/4 cup buttermilk
2 eggs
250g plain flour
11/2 tsp baking powder
Icing:
200g icing sugar
2 tbls Golden Syrup
3 tbls espresso or instant coffee
25g butter chopped
Method:
Preheat oven to 180C and grease a ring or bundt tin.
Add coffee, butter and sugar to the TMX bowl and melt 70C / speed 1 / 4 mins until butter is melted.
Add buttermilk, eggs, flour and baking powder and mix speed 5 / 10 secs. Scrape down sides and make sure it is all incorporated but don't over mix.
Pour half the batter into the tin. Sprinkle the walnuts over the batter and then top with the remaining cake batter.
Bake for approximately 35 mins.
To make icing, add icing sugar, coffee, golden syrup and butter to the bowl and mix sped 5 / 10 secs. Spread over cake and top with extra walnuts.
This is a delicious and light cake, the coffee taste is very mild. Perfect for a morning tea!
Inspired, simplified and converted from Australian Good Taste Magazine
members' commentsObbie - Made this, yum. Great cake, thankyou.
dede - Just made this as well. I don't like coffee but DH is eyeing it off. Got to ice it shortly. Nice and easy one to make.
maddy - Completely yummy thanks snappy. I increased the espresso shot to 30 ml for the cake and reduced the espresso in the icing to 20 ml.
CC - Made this and it was very successful. Thanks Snappy for sharing the recipe with us.
