Coffee and Walnut Gateau
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
8
- Ingredients
- 1 cup gluten-free self-rising flour (sifted)
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- 3 medium eggs
- 4 tsps Instant Coffee powder
- 2 Tbsps hot water
- 2 cups Walnut
- 1.333 cups unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 0.333 cup Dark Chocolate chip
Preparation steps
1.
Preheat the oven to 180°C(160° fan)|350F|gas 4. Grease and line two 18 cm | 7" cake tins with greaseproof paper.
2.
Combine the self-raising flour, butter, sugar and eggs in a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy.
3.
Dissolve two teaspoons of the coffee granules in a little hot water to make a thin paste. Add to the batter and mix well to incorporate. Chop half of the walnuts and fold them through the batter.
4.
Divide the batter between the cake tins and bake for 25-30 minutes until risen. They are ready when a cake tester comes out clean from their centres when inserted.
5.
Remove to a wire rack to cool.
6.
Dissolve the remaining coffee granules in hot water and whisk into the butter and icing sugar in a mixing bowl.
7.
Once the sponges have cooled, turn them out from the tins and sit one on a cake stand. Spread the top with a third of the icing. Sandwich the other sponge on top and cover the entire cake with the remaining icing.
8.
Top with the remaining walnuts and the chocolate chips before slicing and serving.
