Here is how my low fat coffee and walnut cake turned out:
|Low fat coffee and walnut cake|
As it was Christmas I couldn't help decorating this cake with some Christmas decorations.
|Low fat coffee and walnut cake|
I first started by processing self-raising flour and walnuts in a food processor until combined. I was unsure why the recipe required this as most coffee and walnut cakes, have roughly chopped walnut pieces, not turning into powder. I can only imagine this was required as there was no butter or oil to "lift" the cake (it worked well though!)
|Walnut flour mixture|
|Walnut flour mixture blended|
I then whisked eggs and sugar until they become three times original size, this took around 5 minutes.
|Eggs and sugar|
I then finely grated 250 g of carrots and stirred this into the mixture.
|grated carrots in-cooperated|
I used 125ml of coffee (made with using 1 tablespoon of coffee) instead of the suggested coffee essence and in-cooperated this into the mixture.
|Coffee for cake|
|coffee in cooperated in mixture|
I divided the mixture into two baking tins and baked for around 30 minutes and then left to cool.
|Mixture in tins|
Meanwhile I made the icing, I whisked the butter, and 100g icing sugar, and 4tbsp of coffee (made with one teaspoon of coffee and three tablespoons of water). I combined with a wooden spoon, then placed in the fridge to firm up.
Once the cakes were cooled i spread the icing in the middle of the cake, and the top of the cake.
A slice of this cake comes in at around 400 calories per slice, which may seem a lot but full fat coffee and walnut cakes have twice the amount of calories. I'm a big fan of this book, as it is possible to have your cake and eat it, and although the cakes might not be overly rich, and buttery, when cake is what you need, you can eat cake and not feel guilty :-).
Recipe for low fat coffee and walnut cake.
200g self raising flour
3 medium eggs
160 light muscovado sugar
250g scrubbed, topped, tailed and very finely grated carrot
1 tsp baking powder
For the icing
125g butter (I use margarine)
250g icing sugar
4 tbsp coffee
You will need
two 18cm - diameter x 5cm deep - loose bottomed tins
a food processor,
1) Preheat the oven to 180 C/350F/ gas mark 4. Line the bases of the tins with baking parchment and the sides of the tins with a little vegetable oil.
2) Place the flour and walnuts in the bowl of a food processor and blitz them together until they are well mixed. The walnuts will never quite turn to dust, but they will get really small and make the flour look a bit like wholemeal flour.
3) In a large mixing bowl, beat together the eggs and sugar for 3 minutes with an electric whisk, until they are cappuccino coloured and tripled in volume.
4) Add the grated carrot and beat again until in-cooperated. Add the flour and ground-walnut mixture, as well as the baking powder and salt. Beat until combined. Finally, add the coffee and mix until all the ingredients are well introduced and the mixture us evenly covered.
5) Divide the mixture evenly into the prepared tins, and bake in the middle of the oven for 30 minutes exactly. Remove from the oven and cool on a wire rack whilst you make the icing.
6) To make the icing, whisk the butter with an electric whisk until softened and fluffy. Add 100g of the icing sugar and whisk to a paste. Add the coffee as well as the remaining icing sugar.
7) Refrigerate the icing for 15 minutes before filling the middle and icing the top of the cold cake. Finish the cake off by placing walnuts or whatever decoration you like.
I am entering my low fat coffee and walnut cake to Calendar Cakes monthly baking challenge, this month the theme is healthier treats. Calendar Cakes is founded by Dolly Bakes and lauralovescakes.