Here I am again for Fiesta Friday! It’s been a long two weeks with the job training, but very satisfying. I like learning new skills, and I like having something to do during the day. It really does make your free time all the more special, because you know it’s more of a reward, and there’s less of it. I’m using mine to enjoy the pleasure of making even more cakes! It’s been great to be able to just flip through my books and pick whatever cake recipe I want to try, and then to go and make it with confidence! Although in the case of this cake I wasn’t able to get more than one cake tin’s worth of cake out of it, despite it having been described as a layer cake…But anyway. Our new little street – thing, which is really just a block of about ten houses connected by one long driveway, is also quite a friendly and receptive place for baked goods. So I know that even if I bake on a weekend, nothing will go to waste! Besides, it’s nice to bring little treats to my neighbours, they bring such a nice atmosphere to the area, as well as their lovely dogs!
It’s not a secret that I love dogs. I love all animals. But ever since I was little I’ve wanted a dog, and I myself didn’t realise how passionate I had become about this until a friend let me hold her brand new puppy. She’s a gorgeous little daschund! As I was cradling that little ball of cuteness and warmth, I actually started to feel overwhelmed and even started to cry a little bit! I was so overwhelmed by all these feelings of joy and serenity at having that little puppy in my arms. It was a little embarrassing, I’ll admit. But those were happy tears! It was a beautiful moment, and I’m so grateful that my friends always indulge me when it comes to these things. I have some absolutely wonderful friends, who also let me snuggle with their puppies (and kittens) as much as I like.
The Gluten-Free Cookbook’s
Coffee and Walnut Cake
Serves: 6-8, Prep: 20 mins Cook: 20-25 mins
- 175g unsalted butter, softened
- 175g caster sugar
- 3 eggs
- 175g gluten-free self-raising flour
- 3 tbsp espresso coffee
- 1 tsp vanilla extract
- 60g walnut pieces, finely chopped, plus extra to decorate
- 100g unsalted butter, softened
- 1 tbsp espresso coffee
- 200g icing sugar
- Preheat your oven to 180C, and grease, line and dust a 20cm cake tin.
- In a large bowl, combine the butter and sugar until pale and fluffy, then add the eggs one at a time. Beat well after each addition. Add in 1-2 tbsp of the flour with the last egg to stop the mixture from curdling.
- Then add the remaining flour, the 3 tbsp of coffee and the vanilla extract, and whisk again until combined and fluffy. Gently fold in the walnut pieces and spoon the mixture into your cake tin.
- Bake for 20-25 mins, or until the cake is golden brown and a skewer inserted into its centre comes out clean. Let cool in the tin for a few minutes, then gently transfer to a wire rack to cool completely.
- Once the cake is cool, prepare the buttercream. Combine the butter and icing sugar, beating until pale and fluffy. Then add in the 1 tbsp of coffee and beat for a further five or so minutes, until the buttercream is very smooth. Spread your buttercream all over the top and sides of the cake, and then decorate with more walnuts.