Coffee and walnut cake gets a glam makeover in miniature.
Mini Espresso and Walnut Cakes
Preparation time: 30 mins - Baking time: 20 mins
Ingredients | Makes 12
For the cakes:
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- 225g softened butter
- 225g caster sugar
- 4 large eggs beaten
- 225g self raising flour
- Cooled double shot of espresso or
- 3 tbsp of strong black coffee
- 75g finely chopped walnuts plus extra halves for decoration
- 12 chocolate covered coffee beans for decoration
- ½ tsp cocoa powder and icing sugar for decoration
For the tiramisu cream:
- 250g tub mascarpone
- 142ml double cream
- 3 tbsp coffee liquor e.g. Tia Maria
- 2 tsp caster sugar
- Few drops of vanilla essence
Method:
- Individually grease and place a small disc of silicone baking parchment in the bottom of each hole in a straight edged 12 hole muffin tin. Preheat oven to 180°C/160°C fan/gas mark 4.
- Cream together the butter and caster sugar until light and fluffy, this should take at least 5mins with a standalone mixer or electric hand mixer. Gradually add in the egg, if the mixture curdles slightly add a tbsp of the flour. Gently stir in the remaining flour and walnuts. Fold in a cold double shot of espresso or 3 tbsp of strong coffee made from good instant coffee, the mixture should have a soft dropping consistency.
- Transfer the batter into a piping bag which will allow you more control of the mixture as you pipe it into the prepared tin. Place in the preheated oven and bake for 20 mins until well risen. The cake should be lovely and golden brown in colour and spring back into place when gently pressed on the top. Alternatively, you can insert a skewer and if it comes out clean the cake is done.
- Leave to cool in the tin for 5 mins then carefully transfer onto a wire rack to cool completely before decorating.
- To make the tiramisu cream, put the mascarpone into a mixing bowl and gradually beat in the double cream followed by the coffee liquor, caster sugar and vanilla extract.
- When the cakes are completely cool carefully cut each cake in half horizontally and fill with the tiramisu cream and sandwich together. Then cover the top of the cake using a small palette knife. Finally top with reserved walnut halves or chocolate covered coffee beans and dust with a mixture of the cocoa powder and icing sugar.
TIP: * For those who do not want to add alcohol this recipe works just as well if you swap the coffee liquor for the same volume of strong black coffee or espresso.
