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.