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We hope you got insight from reading it, now let’s go back to coffee & walnut cake - gluten free recipe. You can have coffee & walnut cake - gluten free using 15 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Coffee & Walnut Cake - Gluten Free:
- You need 225 g butter (softened)
- Provide 225 g soft light brown sugar
- Get 4 eggs
- You need 2 tbsp instant coffee
- Prepare 2 tbsp boiling water
- Prepare 225 g gluten free self raising flour (I used Doves farm)
- You need 1/4 tsp xanthan gum
- You need 1 tsp gluten free baking powder
- You need Optional - 80g chopped walnuts (I prefer them just on the top)
- Provide For the icing and decoration:
- Get 140 g butter (I used lurpak spreadable)
- Get 300 g golden icing sugar (I used Billingtons)
- Provide 1.5 tbsp instant coffee
- You need 1.5 tbsp boiling water
- Take 1 bag walnut halves
Steps to make Coffee & Walnut Cake - Gluten Free:
- Weigh out the ingredients and line two small baking tins (or one larger one) with baking paper. Pre heat the oven to 160.
- Use an electric whisk (or mixer with the paddle attachment) to cream the softened butter and sugar and mix until combined.
- Slowly add the eggs one at a time and continue to mix into a smooth consistency.
- Combine the instant coffee and boiling water in a separate bowl and stir to combine. Add to the cake mixture and continue to mix to combine thoroughly (this took a couple of minutes - at first it looked abit grainy)
- Sift in the flour, baking powder and xanthan gum. If you are using a stand mixer remove the bowl. Use a metal spoon to fold in the flour until all mixed in. (Add the chopped walnuts if you opted for this).
- Spoon the mixture into the two lined cake tins as evenly as possible.
- Pop in the oven on the middle shelf for 25-35 mins. (Mine took about 32mins). After 25 mins check regularly with a cake tester - place this in the centre of the cake and when it is removed with no mixture on the cakes are ready. Remove when done and leave to cool.
- Meanwhile, make the icing. Cream the butter using the electric whisk (or paddle attachment of a stand mixer). After a couple of mins it should turn paler.
- Slowly add in the icing sugar bit by bit and continue mixing to combine.
- Add the coffee. Continue to mix until you have a smooth icing.
- Once the cakes have cooled spread a layer of icing on top of one cake, the stack the other on top. Use a metal spatula if you have one, if not a knife will work. Continue to add icing to the top and sides. This recipe makes ALOT of icing (you could always halve it if you prefer less). Decorate with walnuts and serve!
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