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Hairy Recipe: Coffee and Walnut Bundt Cake

450g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

2 tbsp instant espresso powder

225g butter, softened

225 soft light brown sugar

4 large eggs

150ml sour cream

1 tsp vanilla extract

100ml strong coffee

100g walnuts, chopped


For the glaze:

1 tbsp instant espresso powder

1 tbsp freshly boiled water

100g icing sugar
 

Preheat the oven to 170C. Grease and flour a deep bundt tin or use quick release spray if you have some.

Put the self raising flour and the espresso powder into a bowl with a large pinch of salt and whisk to get rid of any lumps. Beat the butter and sugar together (preferably in a stand mixer or with electric beaters) until increased in volume and very soft. Add the eggs one at a time with 2 tbsp of the flour mixture until all the eggs are incorporated. Fold in the rest of the flour – the mixture will be quite stiff at this stage.

Mix the sour cream, vanilla extract and coffee together then gradually incorporate this into the batter. Finally, stir in the walnuts.

Bake in the oven for around 1 hour, checking after 50 minutes. The cake will done when it has shrunk away from the sides, is well risen and a rich looking brown. Test with a cake tester or skewer to make sure – it should come out virtually clean.

Allow to cool in the tin for at least half an hour, then turn out onto a cooling rack. To make the icing glaze, dissolve the espresso powder in the boiled water, then gradually stir in the icing sugar. Add a few more drops of hot water if necessary, but be sparing as this icing can go from the right consistency to too runny in an instant. You need to be able to spread it, rather than have it run off the cake.

When the cake is completely cool, drizzle the icing over it.

 

 

 

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