22/06/2013
John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.
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Coffee, Date & Walnut Cake with Caramel Coffee Syrup & Coffee Buttercream
Coffee, Date & Walnut Cake
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250g soft butter
125g castor sugar
125g soft brown sugar
3 eggs
50g chopped walnuts
225g self raising flour
50g chopped dates mixed with 1 tablespoon espresso powder and 3 tablespoons boiling water
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Beat the butter and sugars until pale and fluffy – will take 8-10 minutes with an electric beater.
Add the eggs one at a time.
Then fold in the flour, walnuts and date mixture.
Pour into a greased and parchment lined 8 inch cake tin and bake at 180oc for 45 minutes.
Skewer with a fork when it comes out of the oven.
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Caramel Coffee Syrup
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75g castor sugar
2 tablespoons water
2 shots espresso plus water to make up to 100ml
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Cook the sugar and water in a non stick pan over high heat, without stirring until the mixture is a amber golden colour.
Add the espresso and cook until syrupy.
Pour halfΜύ over the cake and keep the rest.
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Coffee Buttercream
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100g soft butter
200g icing sugar, sifted
Remaining coffee syrup
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Whisk the butter and icing sugar with an electric whisk until pale and fluffy.
Fold in the syrup.
Pipe over the top of the cake.
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Broadcast
- Sat 22 Jun 2013 10:03Βι¶ΉΤΌΕΔ Radio Foyle & Βι¶ΉΤΌΕΔ Radio Ulster
