Coffee Brazil Nut Cake

100ml Milk
2 level tsp Instant coffee
1 tbsp fine-ground roasted coffee beans
175g Unsalted butter, softened
100g Light soft brown sugar
100g Caster sugar
2 Large Eggs
100g Plain Flour
100g Spelt, rye or wholemeal flour
2 level tsp Baking powder
75g Brazil nuts, finely chopped

Method

Butter two 20cm Victoria sponge tins and line the bases with discs of non-stick baking paper. Combine the milk, instant coffee and ground coffee in a saucepan and bring to the boil, then remove from the heat and leave until warm. Beat the butter, brown sugar and caster sugar together until light and fluffy, then beat in the eggs, one at a time.

Beat in the coffee mixture until evenly combined. Sift the two flours and baking powder together two or three times, then beat this through with the chopped Brazil nuts. Divide the mixture between the tins, heat the oven to 180°C (160°C fan-assisted) and bake for 25-30 minutes or until a toothpick inserted comes out clean. Fill and top with coffee water icing.

Ingredients

200g Icing sugar, sifted
75ml Boiling Water
3 tsp Instant coffee
½ tsp Grated lemon zest

Method

Place the icing sugar in a bowl, drizzle in a quarter of the water and stir together. Leave a minute, lift spoon out; it should run off in thick ribbons. If not, add small amounts of water to achieve correct consistency, taking care not to overdo it.

For more cake baking recipes click Coffee Brazil Nut Cake