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2h 0 min
Coffee and Walnut Cream Cake
Cake
Topping & Filling
Method
- Pre-heat the oven to 180°C. Grease two round 18cm cake tins and line with baking paper.
- Beat butter and caster sugar until light and fluffy. Lightly whisk the eggs in a separate bowl, and add to sugar mixture a little at a time. Mix well after each addition. Mix in the coffee.
- Combine the flour and baking powder and gently fold into the butter mixture.
- Divide the cake mixture between the two tins and bake for 20-25 minutes, until golden and an inserted skewer comes out clean. Remove from oven and set aside to cool
For the Topping & Filling
- In a bowl, whip the cream and icing sugar until it has soft peaks. Add the dissolved coffee and mix through.
- Place one cake on a plate/cake stand. Spread half the coffee cream over the top, and place the second cake on top. Spread the remaining coffee cream on top and decorate with walnut pieces.
Butter and Spreads
Anchor Salted Pure Butter
Anchor Salted Pure New Zealand Butter is perfect for savoury recipes. Made from 100% pure New Zealand cow's milk, it gives a rich and creamy taste and a natural golden colour. It is perfect for cooking and can also be used for baking
- Made with 100% New Zealand cow's milk.
- Rich, creamy and naturally golden in colour.
- Perfect for baking, and cooking
Unit Sizes: 227g
Cream & Custard
Anchor UHT Whipping Cream
A New Zealand freshly made cream that is delicious, naturally creamy and full of dairy goodness. Made with 100% milk from New Zealand.
- Suitable for all cake and pastry making needs including garnishes, decorations and toppings
- Ideal for all food and beverage toppings and decorations
Unit Sizes: 200ml and 1L
