Gluten Free Coffee And Walnut Cake

Make sure the butter has come to room temperature before you start. If you are subbing stork, then you'll be fine with it straight out the fridge.

If you don't need this to be gluten free, you can use regular flour and omit the xanthan gum.

In: Sweet Snacks

  Cooking temperature: 160°C

Makes/Serves:

Ingredients

  • 175 g Gluten Free Self Raising Flour
  • 0.25 teaspoon Xanthan Gum
  • 1.5 teaspoons Baking Powder
  • 175 g Butter
  • 175 g Caster Sugar
  • 3 teaspoons Instant Coffee Powder
  • 3 Eggs
  • 70 g Walnuts

View larger image


Method

  1. Finely chop the walnuts and set aside. Line and grease your baking tins ready.
  2. Mix the flour, xanthan gum and baking powder together first. Stiring them with a whisk ensures they are thoroughly combined.
  3. Add a tiny amount of boiling water to the coffee powder, just enough to disolve it.
  4. Whisk together the butter, sugar, coffee and the eggs. Fold in the flour mixture and fold in the walnuts at the end.
  5. Divide into two 15cm round tins and bake for about 25 mins.
  6. Once cooled, decorate with a coffee flavoured butter icing and some walnut halves.

You'll notice the photograph has 3 layers of cake - it was for a special occasion so I did extra. For 20cm tins, use a 4-egg-amount.