- TM 31
Ingredients
For the cake
- 80 g Chopped walnuts
- 3 eggs
- 2 tsp instant coffee granules
- 200 g Butter, at room temperature,* diced
- 175 g sugar
- 175 g Self Raising Flour, – or – 170 g plain flour and 1 ½ tsp. baking powder
For the icing
- 45 g Milk
- 1 tbsp instant coffee granules
- 200 g icing sugar, (make your own in your Thermomix!)
- 150 g Butter, at room temperature,* diced
- Walnut halves to decorate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 170° C/150° C fan. Grease and line two shallow 18-cm/7-inch sandwich (cake) tins. If required, chop walnuts 3 to 4 seconds/Speed 5. Tip out and reserve.
Mix eggs and instant coffee 10 seconds/Speed 5. Scrape sides of TM bowl with spatula.
Weigh in butter and sugar and mix 10 seconds/Speed 7. Scrape sides of TM bowl with spatula. (At this stage your mixture could be oddly lumpy-looking. Don’t worry, it will become lovely and smooth in Step 4.)
Add self-raising flour or plain flour plus baking powder and mix 1 ½ minutes/Speed 5; scrape down. Add walnuts and mix 8 seconds/Speed 3/Reverse Blade Function. Divide the batter between your tins. Madame Thermomix’s Top Tip: Scrape out as much batter as you can with the spatula, then return the bowl to the Thermomix base and whizz 5 seconds/Speed 5 to spin the remaining batter to the sides of the bowl. Scrape the rest of the batter into your tins. #nowaste!
Bake 20 to 25 minutes or until the cakes are golden brown and a toothpick inserted near the centre comes out clean, or until the top springs back when lightly touched with a finger. Let cool completely on a wire rack before turning out. Wash and thoroughly dry your TM bowl, blade and lid.
If required, grind your icing sugar by weighing in 200 g of granulated sugar and grinding 30 seconds/Speed 10. Tip out and reserve. Add milk and instant coffee to TM bowl and mix 10 seconds/Speed 3. Scrape down and repeat. Add butter and icing sugar to bowl and mix 30 seconds, gradually increasing speed to Speed 5. (This should help control the cloud of snowy sugar from flying up the sides and onto the lid of your bowl!) Scrape down and mix again a few seconds if required.
Unmould the cakes and place one of them upside down on a serving plate. For an English-style cake, spread half the icing on the bottom cake and place the other cake on top, right side up so that the flat sides are together. Spread the rest of the icing on top. For an American-style cake, spread about 1/3 of the icing on the bottom cake and place the other cake on top, right side up as before, so that the flat sides are together. Spread the remainder of the icing on the top and on the sides of the cake. (This American method seals your cake and keeps it moist longer.) Decorate your cake with the walnut halves.
Make the cake
Make the icing
Assemble the cake
Tip
*Madame Thermomix’s Top Tip for softening butter, from Thermomix UK Director Janie Turner: Soften your cold butter by cutting it into 1-inch/2-cm cubes and mixing at 40° C/Speed 4 for 30 seconds to 1 minute, depending on the amount. E.g. 175 g butter = 30 seconds; 250 g butter = 40 seconds; 350 g butter = 1 minute. This works brilliantly and I’d recommend you not exceed these timings without checking so that you don’t melt your butter 
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Made with gluten free self raising flour and worked out great. Delicious and enjoyed by all.
I made this recipe into 12 cupcakes and they are delicious and moist. I used dark choc chips instead of walnuts because my husband allergic to nuts and worked a treat. Thanks for the easy recipe
Melinda Hutchison | Customer I
Made the cake part and used it to make muffins.
Very yummy 😋 Great texture for a first attempt.
Thanks for sharing.
Made this cake for work morning tea, i've had a taste test and it was pretty good.
Simple and easy to follow. Thanks. Haven't eaten it yet, but it smells nice!
Excellent cake made it exactly as per the recipe-thought the coffee flavour was perfect. Will make a little extra icing next time as I iced down the side and it was just enough, would like it to be a little more generous when I make it again. Made it for morning tea and everyone loved it.😊
* COFFEE AND WALNUT CAKE *
I crushed 2 x double coat tim tams on top.
Only changes were below :
Doubled the instant coffee in the cake batter.
Made 1 cake and cut in half instead of making 2 cakes.
The icing I added 1 tablespoon of YIAH Mocha to the first step with the instant coffee and milk.
I didn't go much on this as I'm not a buttercream fan - but my family and friends LOVED IT!!!
Can't stop eating this cake!
I doubled the amount of coffee in the cake as per one of the comments (YUM!) and reduced the walnut chopping time to 2 seconds as I like my nuts to be chunky. The cake is so light and fluffy, rich in flavour and not overly sweet.
I didn't have time to make the icing but the cake is fabulous by itself.
Thank you so much for the recipe! Definitely a keeper!
Thanks also for the tips. Much appreciated.
Made yesterday. Hit with friends. Left out walnuts as i don't like the. Delicious. Thanks for recipe.
So glad you like my coffee walnut cake ☺ So you doubled the coffee everywhere, eh? Sounds great! Happy Thermomix cooking with Why is There Air !
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
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