Ingredients
for the sponge
- 50 g walnuts
- 225 g caster sugar
- 225 g soft butter
- 200 g plain flour
- 4 teaspoons instant or ground coffee powder
- 2.5 teaspoons baking powder
- 1/2 teaspoon bicarb of soda
- 4 eggs
- 3-4 tablespoons Milk
for butter cream
- 350 g raw sugar
- 175 g Butter softened
- 2 1/2 teaspoons instant coffee, disolved in 1 tblsp boiling water
- 100 g walnuts, for garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
PLace walnuts and caster sugar in Tm bowl.
turbo pulse for 1 sec 3 times
Add soft butter , flour , instant coffee powder , baking powder , bicarb , eggs and milk .
Beat for 10 sec on speed 5 .
Scrape down bowl and beat for further 10 secs on speed 5 .
Divide the mixture between the 2 lined tins and bake in the oven for 25-30 minutes, or until the sponge has risen and feels springy to the touch.
Leave to cool
For butter cream .
Put the raw sugar in Tm bowl and mill on speed 10 for 10 secs . scrap down the bowl and repeat .
Add the butter and beat on speed 4 for approx 15 secs till smooth
Add butterfly
Dissolve the coffee in boiling water and to butter and sugar mix .
Beat on speed 4 for a further 10 -15 secs until combined .
Layer the cake .
Place one sponge on serving dish
Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing spread icing around the sides
Garnish with walnuts pressed in slighty around top of cake
Mill approx 50g walnuts and press around the sides of the cake
serve with a strong expresso just for the extra coffee hit
for sponge
Tip
I personally make this cake twice and layer the two together . I just like the height of two sponges . but one is plenty .
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
elena.horatau:you just need to whizz it loads
Ah the Nigella recipe - thanks for converting!! Works very well.
Hello everyone.Can I put caster sugar instead of raw sugar for the icing?
This is a very nice recipe.
Yum! Thank you so much for sharing
Very easy to make and the mixture tasted gorgeous, with plenty of coffee flavour. Am yet to taste the cake, but you rarely get a good tasting mix and a bad tasting finished product. Will deffo make again. I only had instant coffee, not coffee powder so milled the coffee with the walnuts as suggested by a previous poster and it disolved very evenly. I don't think it would have done if I hadn't milled it, so thanks for the headsup
Great recipe - thank you - just made it this afternoon - didn't split the mixture between two tins - just baked in one (about 23cm) - took about 45 mins @ 180 degrees C. I also substituted the flour and used Orgran Plain Gluten Free Flour (have a Coeliac in our house...) and subsituted the caster sugar for the healthier coconut sugar option. Using the coconut sugar - I did this first - 5 second speed 10 then added the walnuts and followed the recipe. Next time I'd add the coffe at the beginning with the walnuts too as the coffee my family use (I don't drink it...!) isn't that fine. Simply BEAUTIFUL cake - many thanks for the recipe - will add it to my list of regular TO COOKS...
...And iced it with my own icing, so can't comment about that part of this recipe.
what temperature is the oven for baking?
I need to substitue the eggs do you have any suggestions on what i can use? i would usually use soaked chia seeds but have only done this when the receipe requires 2 eggs.
Made this for a group of friends and it was really yummy! Will definitely make again.
I made this cake last night to take to work for morning tea today, needless to say I came home with an empty plate! Everyone said it was lovely & moist (I agree!) I have this stored in my collection and will definitely be baking this again in the near future ☺ Thankyou for posting the recipe xx