With Father’s Day approaching, I thought it would be nice to share recipe that you can make for your Dads on Sunday.
I initially made this cake a few weeks ago for one of my best friends Dad’s birthday.
Georgie’s dad Rob is undergoing treatment for a cancer of the white blood cells called Lymphoma. He needs a bone marrow transplant and currently no one has been found to be a match.
Georgie, Emma and Sophie, Rob’s three fabulous daughters have launched a campaign called ‘Give our Dad a bone’ to find Rob a match. They are asking everyone (especially young men) to sign up to the register. It is the easiest thing to do; you just have to sign up online and then spit in a tube that is sent to you in the post… that’s it. You are then on the register and may be called upon if you are found to be a match to anyone in the world to potentially save someone’s life.
I know I have a very small following on here but please read more about this on the ‘Give our Dad a bone’ Facebook page which will explain more about signing up.
Once you have done that (you are only allowed to make this cake after signing up I’m afraid) you can get baking…
Georgie told me that Rob’s favourite cake is coffee and walnut cake so began looking around the web for a recipe. My mission was to make a reasonably healthy version that still tasted delicious. I adapted a recipe from the BBC to create this cake that contains no refined sugar and no gluten due to the mix of flours I used instead of regular white flour. The buckwheat flour gives it an interesting nutty taste that goes with the walnuts perfectly.
Having to give the cake away meant I was only allowed to taste the offcuts (although I had my fair share of icing.) For this reason I made it again last weekend and tweaked it slightly as I was paranoid it looked a bit dry from these photos. I can now safely say the sponge it moist and light and really really yummy.
Coffee and walnut cake
For the cake
2 tbsp instant coffee and 4 tbsp. warm water
100g rice flour
100g buckwheat flour
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
50g ground almonds
40g walnuts, roughly chopped
130g coconut palm sugar
250g natural yoghurt or plain kefir ( I love Bio-tiful kefir)
120g walnut oil or mild olive oil
For the icing
4 tbsp. coconut palm sugar
4 tbsp. instant coffee
12 tbsp. water
2 tsp. vanilla extract
4 tbsp icing sugar
Pre-heat the oven to 160oC (fan oven).
Oil and bottom line two sandwich cake tins (roughly 20cm round) with greaseproof paper.
In a small bowl mix the instant coffee with the warm water. Stir so that it dissolves and set aside.
In a large mixing bowl, sift the rice and buckwheat flour.
Add the xanthan gum, baking powder, baking soda, coconut sugar, ground almonds and chopped walnuts.
Whisk the eggs in a separate bowl and then add them to the mixing bowl along with the yoghurt, oil and coffee mix. Stir everything to combine.
Divine the batter into the two prepared cake tins and put in the oven for 40-45 minutes.
Meanwhile, make the icing.
Put the coconut sugar, coffee and water in a saucepan and heat on a medium heat until everything has dissolved. Then, turn up the heat to high and stir continuously for about 2 minutes to allow the mixture to thicken a bit and form more of a syrup. Take the mixture off the heat and set aside to cool.
Use an electric whisk to mix the mascarpone, quark, vanilla and powdered Natvia in a large bowl. Once the coffee syrup has cooled, add this and whisk again. Store in the fridge until ready to use.
Test that the cake is ready using a cake tester or tooth pick, it should come out clean.
Tip the cakes out of the tins and leave to cool completely on a cooling rack. Oce cool, peel off the liner.
The cakes will have risen in the oven and be left with a dome shape. You want to even out the cakes so that they both have a flat top so that you can ice it well. To do this, use a sharp knife to slice the domed bits off the top to leave a flat surface on the top of each cake.
When you are sure the cakes are completely cooled you can ice them. Divide the icing between the middle of the cake and the top.
Decorate with more walnut pieces.
This cake should be stored in the fridge and eaten within a few days.