I’m in a butter cake phase. I just can’t get enough of it. I think it might be a pregnancy craving. hehe But then, it isn’t a bad craving to have, is it? What could be better than soft and buttery cake? Absolutely nothing! Especially with a hot cuppa – perfect afternoon tea!
I was lucky enough to be sent a tube of the new Nespresso flavour – Fortissio Lungo. It’s the first in the Lungo range with a strong intensity (8) and has a richer taste with fuller body. With notes of cereal, the beans are from Central-South America combined with the precious full Arabica Monsoon Malabar from India. I really wanted to make something with this new flavour, and all I can think of is in a form of a butter cake!
And I love swirls in my cake! hehe It’s fun making them and also so pretty before and after being baked! So I decided a swirled butter came with cocoa, coffee and walnut! Mmmm (:
Cocoa, Coffee & Walnut Swirl Cake
250g self-raising flour, sifted
250g butter, room temperature
100g caster sugar
1 tsp vanilla bean paste
3-4 tsp espresso, cooled to room temperature (I used the Fortissio Lungo)
5 whole eggs, room temperature
1 tbs cocoa powder
140g walnut, roughly chopped and toasted
1) Preheat oven to 170 degrees celcius. Butter and line the base of a square baking tin and set aside.
2) In a standing mixing bowl, add the butter and sugar, cream till light and fluffy. Add the vanilla bean paste then add the eggs, one at a time, and beat till well combined.
3) Add the espresso and slowly add the flour and chopped walnuts. Mix till all the flour is well combined, but careful not to over mix it.
4) Take half the mixture and place in a bowl. Sift in the cocoa powder in and mix till well combined.
5) Alternately place the coffee mixture and the cocoa mixture into the baking tin.
6) Using a knife, run through the mixture from left to right, then do the same after turning it 90 degrees clockwise. You should get beautiful swirls!
7) Bake the cake for 40-45 minutes, or until a skewer comes out clean after being inserted to the middle of the cake. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack. Make sure the cake is totally cooled before cutting, or it will crumble!
This was a big hit in my family and the addition of the walnut made it yummier in my opinion! hehe (: Have a go and let me know what you think!
Remember to always cook and bake with love. Till the next post, xx