Coffee & Walnut Cake - Gluten Free

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Coffee & Walnut Cake - Gluten Free. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Coffee & Walnut Cake - Gluten Free, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coffee & Walnut Cake - Gluten Free delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coffee & Walnut Cake - Gluten Free is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coffee & Walnut Cake - Gluten Free estimated approx 30mins prep, 30mins cook plus cooling & decorating.

To get started with this particular recipe, we must first prepare a few components. You can cook Coffee & Walnut Cake - Gluten Free using 15 ingredients and 11 steps. Here is how you can achieve that.

I’m always on the look out for good gluten free cake recipes and I think you’ll agree this is one of the best!

Ingredients and spices that need to be Take to make Coffee & Walnut Cake - Gluten Free:

1. 225 g butter (softened)
2. 225 g soft light brown sugar
3. 4 eggs
4. 2 tbsp instant coffee
5. 2 tbsp boiling water
6. 225 g gluten free self raising flour (I used Doves farm)
7. 1/4 tsp xanthan gum
8. 1 tsp gluten free baking powder
9. Optional - 80g chopped walnuts (I prefer them just on the top)
10. For the icing and decoration:
11. 140 g butter (I used lurpak spreadable)
12. 300 g golden icing sugar (I used Billingtons)
13. 1.5 tbsp instant coffee
14. 1.5 tbsp boiling water
15. 1 bag walnut halves

Instructions to make to make Coffee & Walnut Cake - Gluten Free

1. Weigh out the ingredients and line two small baking tins (or one larger one) with baking paper. Pre heat the oven to 160.
2. Use an electric whisk (or mixer with the paddle attachment) to cream the softened butter and sugar and mix until combined.
3. Slowly add the eggs one at a time and continue to mix into a smooth consistency.
4. 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)
5. 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).
6. Spoon the mixture into the two lined cake tins as evenly as possible.
7. 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.
8. 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.
9. Slowly add in the icing sugar bit by bit and continue mixing to combine.
10. Add the coffee. Continue to mix until you have a smooth icing.
11. 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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