This spin on the traditional Coffee and Walnut, adds a wee dram to keep you that little bit warmer in the colder months! Its my husband Brendan's favourite, so I have made it for his birthday cake #luckyboy.
INGREDIENTS
300g unsalted butter, plus extra for greasing
300g caster sugar, sieved
4 free-range eggs
2 heaped dessert spoons of instant coffee in 50ml of boiling water, allow to cool slightly before adding to mixture
300g self-raising flour, sieved
100g walnuts
50ml whiskey
For the whiskey cream filling
200g unsalted butter
250g/7oz icing sugar, sieved
50ml whiskey
Box of chocolates or walnut halves to decorate
200g unsalted butter
250g/7oz icing sugar, sieved
50ml whiskey
Box of chocolates or walnut halves to decorate
Makes a medium cake serving 6-8
METHOD
Grease two round baking tins, around 20 cms wide.
Preheat the oven to 180C/350F/Gas 4.
In a bowl, beat the butter and sugar together until very light and pale.
Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
METHOD
Preheat the oven to 180C/350F/Gas 4.
In a bowl, beat the butter and sugar together until very light and pale.
Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
Add the espresso to the mixture and stir well.
Add the flour and walnuts and stir well to completely combine, then add the whiskey.
Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
Remove the cakes from the oven and leave to cool on a wire rack.
For the whiskey cream topping, beat the butter and icing sugar together in a small bowl until pale and light.
Spread the butter cream over the top of one of the cakes and sandwich together. Pipe roses on top and add the chocolates or the walnut halves.
Extra decorations from Belle and Boo CLICK HERE.
Add the flour and walnuts and stir well to completely combine, then add the whiskey.
Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
Remove the cakes from the oven and leave to cool on a wire rack.
For the whiskey cream topping, beat the butter and icing sugar together in a small bowl until pale and light.
Spread the butter cream over the top of one of the cakes and sandwich together. Pipe roses on top and add the chocolates or the walnut halves.
Extra decorations from Belle and Boo CLICK HERE.
HAPPY BIRTHDAY BRENDAN! X
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