Brazilian Coffee and Walnut Layer Cake

Brazilian Coffee and Walnut Layer Cake

Brazilian Coffee and Walnut Layer CakeThis cake recipe is a prime of my childhood.  My friend Marcus’ grandmother used to make it whenever I went to his house to play. Read on!

 

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.

 

Brazilian Coffee and Walnut Cake

Ingredients

    for the sponge
  • 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
    for the buttercream frosting
  • 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

Instructions

    sponges
  1. Preheat the oven to 180°C/350°F.
  2. Grease two 20cm/8inch sandwich tins with butter
  3. Line the base of each with baking parchment.
  4. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
  5. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb, cinnamon, and eggs and process to a smooth batter.
  6. 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.
  7. Add more milk if needed.
  8. Split the mixture between the 2 lined tins and bake 25 minutes, or until the sponge has risen and feels springy to the touch.
  9. Cool the cakes in their tins on a wire rack for about 10 minutes,
  10. Turn them out onto the rack and peel off the baking parchment.
    When the sponges are cool, you can make the buttercream.
  1. Pulse the confectioners' sugar in the food processor until it is lump free
  2. Add the butter and process to make a smooth icing.
  3. Dissolve the instant Brazilian coffee granules in 1 tablespoon boiling water
  4. Add the cloves and stir.
  5. Add it to the processor while still hot, pulsing to blend into the buttercream.
    assembly
  1. Place 1 sponge upside down on your cake stand or serving plate.
  2. Spread with about half the icing.
  3. Place the second sponge on it, right side up so the 2 flat sides "meet" in the middle
  4. Cover the top with the remaining icing.
  5. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

Notes

This cake is rustic and should have that dully-layered cement look of old Mexican brick masonry.

cake-pineapple-decorationMy 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 if you have any ideas that could help enhance the recipe. Thanks.


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