With this wonderful coffee and walnut cake, Mary Berry makes life easier. It’s a perfect little Mother’s Day treat.
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What Is Mary Berry Coffee And Walnut Cake Recipe?
A traditional British delicacy, Mary Berry Coffee and Walnut Loaf Recipe is renowned for its rich, robust coffee taste and moist texture, which are further complemented by the crunchy walnuts. This bread is a complex and gratifying dessert made from basic ingredients.
What Does Mary Berry Coffee And Walnut Cake Recipe Taste Like?
Mary Berry Coffee and Walnut Cake Recipe is great for any event since it has a dense, soft crumb and a well-balanced taste of coffee and almonds. Its pleasant combination of flavors works well in both casual and formal settings.
Why You’ll Love Mary Berry Coffee And Walnut Cake Recipe?
- Rich Coffee Flavor: Infuses the loaf with a deep, aromatic coffee taste that coffee enthusiasts will like.
- Crunchy Walnuts: Gives the cake’s delicate, moist texture a pleasant contrast.
- Easy to Make: This recipe is suitable for cooks of all skill levels due to its basic ingredients and easy-to-follow -instructions.
- Suitable for Any Occasion: Perfect for dessert, afternoon tea, or a special morning treat.
- Beautiful Presentation: The walnut topping and glossy coffee glaze give it a sophisticated appearance.
- Store-Friendly: Keeps well, so you may make it ahead of time for parties or everyday consumption.
What Is The Best Mary Berry Coffee And Walnut Cake Recipe?
The Best Mary Berry Coffee and Walnut Cake Recipe is easy to prepare and guaranteed to produce a delightful result in less than an hour, this recipe is perfect for afternoon tea, dessert, or a special breakfast treat.
Ingredients Required For Mary Berry Coffee And Walnut Cake Recipe
The key ingredients of Mary Berry Coffee and Walnut Cake Recipe include unsalted butter, caster sugar, large free-range eggs, self-raising flour, baking powder, coffee granules, and walnuts.
How To Make Mary Berry Coffee And Walnut Cake Recipe?
- Set the oven to Gas 4 or 180°C (160°F fan). Line the bottoms of two 20cm/8in loose-bottom sandwich pans with baking paper after lightly greasing them.
- Mix together the butter, sugar, eggs, flour, baking powder, and coffee in a large mixing dish.
- Divide the mixture among the tins equally. Level the surface using a spatula or the back of a spoon.
- After a skewer is inserted, bake for a total of 25 to 28 minutes, or until it comes out clean. The cakes should be carefully removed from the tins after five minutes of cooling.
- For the filling and topping, beat the butter and then add in the icing sugar gradually. Add the coffee and beat in smoothly.
- Once you’ve determined which cake has the prettiest top, invert the other cake, put it on a tray, and cover it with half of the coffee frosting.
- Ice the top of the cake and sprinkle the walnut pieces on top before serving.
How To Serve Mary Berry Coffee And Walnut Cake Recipe?
The deep coffee tastes of the Mary Berry Coffee and Walnut Cake Recipe are enhanced when served with a hot cup of coffee.
What To Serve With Mary Berry Coffee And Walnut Cake Recipe?
- Whipped Cream: Gives the dense bread a light, creamy contrast.
- Fresh Berries: The fruity tones of the coffee are counterbalanced by raspberries or strawberries.
- Vanilla ice cream: The richness of the loaf goes well with the creamy smoothness.
- Milk: The flavors of the nuts and sugars go well with a glass of cold milk.
- Espresso: The flavor of coffee is enhanced with a shot of espresso.
Mary Berry Coffee And Walnut Cake Recipe Variations
- Butter: For the butter, block butter or baking spread both function well for the cake.
- Since this is a coffee cake, I use brown sugar because it intensifies the coffee flavor.
- Self-raising flour is what’s used for cakes. However, you can use the same weight of plain flour and add two level teaspoons of baking powder for every 150g of plain flour.
Read More: Easy And Best Halloween Pumpkin Pie Recipe
Pro Tips To Make Perfect Mary Berry Coffee And Walnut Cake Recipe
Most classic coffee and walnut dishes use the creaming procedure also used by the Victoria sandwich, among other classics. If you choose one of the darker, unrefined caster sugars, the secret to a good coffee and walnut is simply to beat the butter – sweet, fresh, unsalted – and the sugar so thoroughly that it becomes almost white.
How To Store Leftover Mary Berry Coffee And Walnut Cake Recipe?
It’s important to keep it out of the sun, and covering the Leftover Mary Berry Coffee and Walnut Cake Recipe with plastic wrap ahead of time can help keep it fresh. The coffee cake’s shelf life can be further extended by keeping it in the refrigerator in a tightly sealed container.
Mary Berry Coffee And Walnut Cake Recipe
Mary Berry Coffee And Walnut Cake Ingredients
- Unsalted butter, softened: 225 grams
- Caster sugar: 225 grams
- Large free-range eggs: 4
- Self-raising flour: 225 grams
- Baking powder: ½ level tsp
- Coffee granules, dissolved in 1 tbsp of boiling water: 1 tbsp
- Walnuts, finely chopped: 50 grams
For the filling and topping:
- Unsalted butter, softened: 125 grams
- Icing sugar, sifted: 225 grams
- Coffee granules, dissolved in 1 tbsp of boiling water: 1 tbsp
- Walnut halves, to decorate: 8
Mary Berry Coffee And Walnut Cake Recipe Instructions
Step 1: Turn the oven on to 180°C (160°F fan) or Gas 4. Grease two 20cm/8in loose-bottom sandwich pans lightly, then line the bottoms with baking paper.
Step 2: In a large mixing bowl, combine the butter, sugar, eggs, flour, baking powder, and coffee. Beat until smooth and well blended, using an electric hand whisk if you have one. Add the walnuts and fold in.
Step 3: Evenly distribute the mixture among the tins. Using a spatula or the back of a spoon, level the surface.
Step 4: Bake for a total of 25 to 28 minutes, or until a skewer inserted comes out clean . After the cakes have cooled in the tins for five minutes, carefully remove the cakes from the tins by running a tiny palette knife or rounded butter knife over the tin’s edge. The cakes should then fall out onto a wire rack. After removing the paper, let it to cool fully.
Step 5: Beat the butter for the filling and topping, then gradually stir in the icing sugar. Smoothly beat in the coffee after adding it.
Step 6: After deciding which cake has the best top, turn the other cake upside down, place it on a serving platter, and spread half of the coffee frosting over it. Place the second half into the sandwich. Before serving, ice the cake’s top and garnish with the walnut pieces.
Mary Berry Coffee And Walnut Cake Recipe Nutrition Facts
- Calories: 811
- Protein: 8 grams
- Fat: 43 grams
- Fiber: 1 gram
- Sodium: 348 mg
- Sugar: 81 grams
- Carbohydrate: 102 grams
- Cholesterol: 176 mg
- Saturated Fat: 24 gram
- Unsaturated Fat: 3.1 grams
- Trans Fat: 1 gram
NOTES
- Nutrition values are an estimate only.
DID YOU MAKE THIS RECIPE?
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What Is The History Of Coffee Walnut Cake?
There is a lengthy history of coffee and walnut cake; the first recipe was written down in the early 1900s . It is thought to have started in the UK and swiftly gained popularity as a dessert in bakeries and cafes all around the nation.
What Is The Shelf Life Of Coffee And Walnut Cake?
Apply the buttercream on one of the cooled cakes. Place the second cake on top of the sandwich and frost with glacé. Add the chopped walnuts last. Store this cake in an airtight tin for up to one week.
Is Warm Coffee And Walnut Cake Preferable?
This coffee cake is delicious warm out of the oven or at room temperature. Days later, it’s much better!
Conclusion
Try this Mary Berry Coffee and Walnut Cake Recipe for a delicious blend of crunchy walnuts and creamy coffee tastes. The fragrant coffee flavor permeates the moist, soft texture of this loaf cake, which is enhanced by the delightful crunch of toasted walnuts.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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