Brazilian Coffee and Walnut Layer Cake recipe is a prime of my childhood. My friend Marcus’ grandmother used to make it whenever I went to his house.
I don’t really know where my family got the original recipe from.
I’m guessing an old English lady that use to teach the language to a lot of my family members in the 60’s.
Anyway, I have adapted it into a more tropical version, using some Brazilian ingredients.
- ½ cup walnut pieces
- 8 ounces superfine sugar
- 2 sticks soft unsalted butter (a bit more for greasing)
- 1⅓ cups all-purpose flour
- 2 teaspoons of instant Brazilian coffee granules.
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 4 large eggs
- 1 - 2 tablespoons milk
- 1 pinch of cinnamon
- 3¼ cups confectioners' sugar
- 1½ sticks soft unsalted butter
- 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
- approx. 10 walnut halves (to decorate)
- about 10 pineapple thin sections (to decorate)
- 1 pinch of finely ground cloves
- Preheat the oven to 180°C/350°F.
- Grease two 20cm/8inch sandwich tins with butter
- Line the base of each with baking parchment.
- Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
- Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb, cinnamon, and eggs and process to a smooth batter.
- Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency.
- Add more milk if needed.
- Split the mixture between the 2 lined tins and bake 25 minutes, or until the sponge has risen and feels springy to the touch.
- Cool the cakes in their tins on a wire rack for about 10 minutes,
- Turn them out onto the rack and peel off the baking parchment.
- Pulse the confectioners' sugar in the food processor until it is lump free
- Add the butter and process to make a smooth icing.
- Dissolve the instant Brazilian coffee granules in 1 tablespoon boiling water
- Add the cloves and stir.
- Add it to the processor while still hot, pulsing to blend into the buttercream.
- Place 1 sponge upside down on your cake stand or serving plate.
- Spread with about half the icing.
- Place the second sponge on it, right side up so the 2 flat sides "meet" in the middle
- Cover the top with the remaining icing.
- Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.
This cake is rustic and should have that dully-layered cement look of old Mexican brick masonry.
My cousins learned to make this cake before me.
I just added some ingredients to make it match a more Brazilian coffee style.
Please leave a comment about this Brazilian Coffee and Walnut Layer Cake recipe. Thanks.