Frosted Coffee & Walnut Cake

It's nearing the end of a pretty relaxing weekend and I'm ever so slightly dreading the fact that's its Monday tomorrow. However if I have to think positively then I did get a whole lot ticked off my to-do list and I've got some left over biryani already boxed up for lunch tomorrow, so win-win really. 

On Saturday my cousin came over to my parents house with her four month old baby and I only made her cry once, I also helped unpack a few more things that my mum got while she was visiting the homeland, amongst which were bags full of an array of spices and nuts. We're now all stocked up on cashews, walnuts, pistachios and peanuts and I couldn't be more pleased about it (I'm a bit of a snacker) and this also means that I have more ingredients to play around with. 

That's where this Sunday's bake comes in; I've always wanted to make a coffee and walnut cake but just never got round to it, so when I saw I had a bag full of walnuts I knew what I had to do (not being the least bit dramatic). 

I did of a bit of research, looked up coffee cakes in all my cookbooks and came up with a rough recipe - I wasn't expecting much but let me tell you this cake came out amazing, so much so that there isn't anything I want to tweak.

It's very light considering its packed full of walnuts and flavoursome without anything being too overpowering, the frosting also compliments it perfectly.

So to make this coffee and walnut cake you will need a few ingredients: 

1.   Margarine/butter

2.   Caster sugar

3.   Eggs

4.   Self-raising flour

5.   Baking powder

6.   Instant coffee

7.   Walnuts

8.   Cinnamon

To begin, cream together 175g of margarine and 175g of caster sugar - I opted for this fat/sugar combination as it kept the cake batter really light.

Then beat in three large eggs, one at a time ensuring the mixture is smooth and the ingredients are well incorporated.

Now for the coffee flavouring, stir together teaspoons of instant coffee granules with 2 tablespoons of boiling water until its all dissolved - stir this into the cake batter. 

Finally we require 195g of sifted self-raising flour, 1 teaspoon of baking powder and 1 teaspoon of cinnamon. Stir the dry ingredients into the batter ensuring no lumps, followed by 2 tablespoons of milk.

As for the star attraction I used around 100g of chopped walnuts, stir the majority of them into the cake batter. 

Once the batter has been spooned into a lined cake tin sprinkle the remaining chopped walnuts on top.

Bake in a Gas Mark 4 oven for around 40 minutes or until an inserted skewer comes out clean. Leave the cake in the tin for 10 minutes to allow it to cool slightly before handling. 

Meanwhile we can make the coffee frosting! All that is required is 2 teaspoons of instant coffee granules dissolved in 1 tablespoon of boiling water, to this we add 2 tablespoons of butter and 100g of icing sugar. Using an electric mixture beat all ingredients together alternating with small amounts of boiling water until a smooth glossy frosting is formed (excuse the blurry picture!)

Evenly spread the frosting onto the cake, top with a few walnut halves and a sprinkle of cocoa powder. Now all that's left to do is to slice up and serve!

😋

Enjoy!

 Q x      

Fluffy Banana Pancakes

This has been the most hectic of months; a lot of preparation, planning, excitement, disappointment, acceptance, happiness. It's been a bit of rollercoaster, but I suppose that's adult life (in truth I'm only just getting to grips with it, but I'm remaining hopeful). Well, mama always said life is like a box of chocolates, you never know what you're going to get. 

Just kidding, my mama never said that, it was Forrest Gump's and in truth I don't know if I agree with the analogy, I only get the chocolate selections that I like and so I know exactly what I'm going to get/enjoy.

However if we look at the complete other end of the health spectrum.. fruit, I am far more indecisive. For example, I sometimes like melon and other times I hate the taste of it, I prefer oranges in the evenings (crazy, I know), I don't eat fresh blueberries but love them in food and when it comes to bananas, I'm very conflicted. Its the texture of raw banana that's a no-go but I do have a few banana recipes that I adore.

This being one of them - fluffy banana pancakes, one of my favourite and most requested breakfast items. And so apt considering its actually pancake day!

These pancakes are so easy to make, but have a beautifully delicate flavour and they're actually quite filling; so great for a long work day or lazy weekend brunch or pancake day (or any day in-between).

To make these pancakes you will need a few ingredients: 

1. Plain flour
2. Banana
3. Vanilla essence
4. Eggs
5. Baking powder
6. Brown sugar
7. Cinnamon
8. Milk

To start with grab your selected banana, mine is less ripe than I would have liked but I was a bit impatient. Then you just want to mash it with a fork until it is a smooth creamy consistency with minimal lumps.

To this, add in two whisked eggs and give everything a good mix.

Whisk in a generous dash of vanilla flavouring and half a teaspoon of cinnamon.

Follow up with a three tablespoons of brown sugar, I prefer this as it lends a subtle almost caramel tasting sweetness to the pancakes.

Now to thin down the batter to create the right consistency, whisk in one cup of milk - use whatever type you prefer.

And finally, whisk in one and a half cups of plain flour and one tsp of baking powder.

Give the batter and good mix, although it is likely that some lumps may remain. 

To a heated non-stick pan drop on a ladleful of the mixture and let it cook until you see little bubbles and the bottom is golden brown.

Then flip (no acrobat skills required) and cook for a few more minutes til the other side is also well cooked.

Repeat the process for the remaining batter and serve your pancakes warm with a selection of toppings - banana slices, golden syrup, cinnamon, powdered sugar, or nutella.

😋

Enjoy!

 Q x