Recently my cravings for cake have led me to try out
different recipes. Some I wouldn’t necessarily have tried. This week’s cake was
to be a Coffee Walnut cake. I love coffee so what was there to wait for? When I
got to the stage where you add the walnuts to the sponge batter, I realised I
didn’t have any. I decided to substitute with some leftover pecans. The
texture of the cake was light, airy and moist. I sandwiched the two layers
together with a coffee butter cream and poured over a rich coffee glaze icing and sprinkled with chopped pecans. So evidently I used too much icing but I thought it
looked beautiful and rustic, even if it was a little messy. This cake went down well with
the fiancé’s family.
