Skip to main content

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

 


This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy.





Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕    
Ingredients (A)
  • 230 gm butter
  • 150 gm caster sugar
  • 200 gm self-raising flour
  • 4 egg yolks
  • 40 ml milk
  • 20 ml coffee + 2.1/2 tsp coffee granules
  • 1 tsp Kahlua liqueur (optional)
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 50 gm walnuts, lightly roasted and ground
  • Whole walnuts for topping
(B)
  • 4 egg whites
  • 20 gm caster sugar
Method
  1. Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan.
  2. Dissolve the coffee granules with 20 ml hot water, set aside.
  3. Sieve the flour with salt, set aside.
  4. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well.
  5. Fold in the sifted flour alternating with milk, mix well.
  6. Add in the blended walnuts, coffee and Kahlua, mix well.
  7. In a clean bowl, beat the egg whites till foamy and gradually add in the sugar in three batches.  
  8. Continue beating till peaks form but not dry.
  9. Fold 1/3 egg whites into the batter, gently mix well.  Fold in the remaining egg whites into the batter, scraping from the bottom to ensure even mixing.
  10. Pour the batter into the prepared pan
  11. Level the surface and place the whole walnuts on top.
  12. Bake in a preheated oven @ 180 deg.C for about 45 mins. till golden brown.  Test with a skewer till it comes out clean.  
  13. Remove from the oven and let cake cool for about 10 mins., before unmoulding and cooling it completely on a wire rack.
     




Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe