Post by kickingfrog on Jan 29, 2011 10:41:48 GMT
coffee and walnut cake
Posted by Charlotte, Oxford on 23/6/2009
GF board
This works really well and is the old-fashioned kind - I think the secret is using Camp coffee which can still be bought in larger supermarkets.
The liquid helps it to stay moist and keep better.
Coffee Walnut Cake (from old Coeliac UK Cookbook with adaptations)
125g (5oz) gluten-free flour (I use Dove’s Farm)
100g (4oz) soft butter or marge
1-2 Gf baking powder (if using plain flour)
125g (5oz) sugar (or mixture of caster and brown)
2 large eggs
I tbsp powered coffee (I use 2 tbsp of Camp coffee)
50g (2oz) chopped walnuts
Sift flour, baking powder in a bowl or mixer
Mix all other ingredients until smooth
Place in one medium or 2 smaller round cake tins (if you want to make sandwich cake).
Decorate top with whole walnuts if not icing
Cook at 190 degrees (375F, Gas 5) for about 45 mins
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Posted by Charlotte, Oxford on 23/6/2009
GF board
This works really well and is the old-fashioned kind - I think the secret is using Camp coffee which can still be bought in larger supermarkets.
The liquid helps it to stay moist and keep better.
Coffee Walnut Cake (from old Coeliac UK Cookbook with adaptations)
125g (5oz) gluten-free flour (I use Dove’s Farm)
100g (4oz) soft butter or marge
1-2 Gf baking powder (if using plain flour)
125g (5oz) sugar (or mixture of caster and brown)
2 large eggs
I tbsp powered coffee (I use 2 tbsp of Camp coffee)
50g (2oz) chopped walnuts
Sift flour, baking powder in a bowl or mixer
Mix all other ingredients until smooth
Place in one medium or 2 smaller round cake tins (if you want to make sandwich cake).
Decorate top with whole walnuts if not icing
Cook at 190 degrees (375F, Gas 5) for about 45 mins
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