On the weekend my sister was coming back from university, so I decided I would make her something yummy to enduldge in. I got it out my amazing Mary Berry Cook book and made a delicious Hokey Pokey coffee cake. She truly is the best baker in my opinion. It is basically a coffee and walnut cake.
It is a two layer cake and is really simple to bake. There are a lot of ingredients, but are really easy to find in your local shop. No hassle at all.
Ingredients:
Cake tins needed:
2 loose-based 20cm (8in) sandwich tins 4cm (1 1/2 in) deep (doesn't really matter what size)
225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
1 level tsp (teaspoon in case you didn't know) ;) baking powder
1 1/2 tbsp (tablespoon) instant coffee mixed with 1 tbsp hot water - a tip for this is to get a glass and fill it with hot water from the tap, then tilt it on it's side, careful not to spill it, and get the tablespoon and scoop it up that way and then put it into a separate glass. I recommend putting the water I'm first and then mixing in the coffee.
75g walnuts, chopped (if you cannot have walnuts, then these are not needed)
For the butter icing
75g (3oz) butter, softened
250g (9oz) icing sugar sifted
1 1/2 level tsp instant coffee dissolved in 1 1/2 tbsp hot water - with this you will end up needing to add a lot more coffee and water, just remember to use an equal amount of both. Keep adding till the icing is a light brown colour and actually looks like icing. You can make it as strong as you like.
Step one
For the first step, you need to preheat the oven to 160 degrees c/fan 140 degrees c/gas 3. Now just use a little bit of butter to grease both the tins or just line the bases with non-stick baking parchment. I recommend the baking parchment.
Step two
Measure all the ingredients for the cake into a mixing bowl and beat it's completely blended. Don't worry if there are any lumps, as it could just be the walnuts, and if it's the butter it will melt in the oven. Divide the mixture evenly between the two tins and gently level the surface with the back of a wooden spoon or plastic spatula.
Step three
Bake for 30-35 minutes until the cakes are nicely risen and they bounce when you push your finger down on the top (just don't press too hard). It should be a golden brown and beginning to shrink away from the sides of the tin. Don't remove too quickly, as this could cause the cakes to sink in the middle. Allow the cakes to cool in the tins for a while. I leave it for quite a long time, about 10-15 minutes so that they are easier to remove, and will not crumble. Then, run a small palette knife or normal knife around the edge of the cakes to loosen them. Turn out onto a wire rack, peel off the paper, and then leave them to cool completely before icing.
Step four
To make the icing it is really simple. Just put the butter, sugar and coffee into a bowl and mix well until evenly blended. Select the nicest looking cake with the best top and then use the other for the bottom. Spread all of the icing onto the top of both cakes and then turn the top cake so the plain bottom goes onto the other cakes iced top. Try to use all of the icing splitting it in half for the cakes. Decorate with walnuts on the top if desired and then serve up and enjoy.
Really hope you like this recipe as much as I did. I added a picture of the one I made on the weekend.
Thanks and enjoy
Eve xx
