Coffee and walnuts, a match made in heaven. This is a simple but very delicious cake, great for the afternoon tea table. There’s not much to do to decorate the cake apart from icing it, so I’m calling it a “rustic” cake. You could go fancy if you wanted to!
You mix most of the ingredients at the same time, so it’s a kind of one bowl cake. You just add the coffee dissolved in milk and walnuts at the end.
Bake the cake in two layers, fill and ice with buttercream. You could easily make this as cupcakes as well!
50g ground almonds
125g self-raising flour
1/2 tsp baking powder
125g caster sugar
2 large free-range eggs
1/2 teaspoon vanilla extract
3 teaspoons instant coffee powder
2 tablespoons milk
50g chopped walnuts + a few extra for decorating
125g butter, softened
250g icing sugar, sifted
2 teaspoons instant coffee
1 tablespoon milk
Preheat the oven to 170 degrees C fan forced. Grease two 18cm (7″) cake tins.
Put all the ingredients except the milk, coffee and walnuts into an electric mixer and mix until smooth and well incorporated. Dissolve the instant coffee into the milk, and add together with the chopped walnuts into the mixture.
Divide the batter equally between the two tins. Place the tins in the oven and bake for 25- 30 minutes or until the cakes are cooked and golden on top, and a skewer inserted in the centre comes out clean. Remove from the oven, leave in the tins for 5 minutes before carefully turning out of the tins to cool on a wire rack.
In a food processor, cream together the butter and icing sugar until light an fluffy. Dissolve the instant coffee into the milk. Add this mixture to the icing, process until light and creamy.
When cakes are completely cool, spread half of the buttercream icing on the bottom layer, and top with the second layer.
Roughly ice the top and sides of the cake with the rest of the buttercream using a palette knife. When you get to the sides, occasionally dip the palette knife into cold water as you ice to remove some of the thicker icing and to create the “naked icing” effect. The idea is that the top of the cake is well iced and that the side sides are stripped back for a more rustic look.
I visited Shetland pre-pandemic when we could travel from home in Australia to the UK. I was so taken with the islands – the breathtaking scenery, the wildlife, the history and culture and of course the food!
This recipe is based on a recipe called Yeast Buns from Margaret B Stout’s “Cookery for Northern Wives” published in 1925. This book documents many Shetland recipes and was an insight into traditional cooking.
I made and blogged the buns a while back, see here. I’ve made a few more tweaks this time. The original recipe makes a lot of buns! So this time I divided the recipe in two, making a batch of 12 buns and I also made a lovely large fruit bun, with lemon icing.
I converted the imperial measurements to metric. doing a little bit of rounding up or down, but as I wanted to keep the integrity of the original measurements, I didn’t change anything too drastically.
I’ve also adapted the recipe to make in a KitchenAid or similar.
I’ve tweaked the ingredients in these ways. I substituted instant yeast for fresh yeast. I added a lot more more dried fruit than in the original, adding extra fruit again for the large fruit bun. I also added some more flavour in the form of vanilla extract and almond essence, as well as cinnamon and allspice.
I made the large fruit bun in a paper panettone case, but you could make it in a large high sided cake tin. You would end up with a slightly wider bun, but with less height.
For the sponge
227g strong flour
9g instant yeast
1 teaspoon caster sugar
426 mls milk
567g strong flour
113g caster sugar
2 free range eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon
1 teaspoon allspice
100g candied orange
100g sour cherries (for the large bun)
1 tablespoon sugar
1 tablespoon milk
200g icing sugar
Juice of half a lemon
The ingredients (except for the cherries) are for both the little buns and the big one. Divide the mixture in half after proving and before shaping.
Here is the method, adapted from the rather scant instructions given by Margaret Stout.
For the sponge, sieve the flour into a large bowl, then add the yeast and sugar. Gradually add the lukewarm milk, stirring to make a smooth batter. Cover the bowl with plastic wrap or a tea towel or a disposable plastic shower cap. Leave to rise in a warm place for an hour.
Prepare the rest of the mixture. Put the flour, caster sugar and butter into the bowl of a KitchenAid fitted with a dough hook and mix until thoroughly combined. Add the sponge mixture, beaten eggs, vanilla extract, almond essence, cinnamon and allspice. Mix well, for for at least 5 minutes until the dough is elastic and passes the window pane test.
Cover the mixture in the bowl with plastic wrap/tea towel/plastic shower cap and leave to rise again for 1 ½ hours.
Remove the risen dough and stretch into a large rectangle. Scatter the sultanas, raisins and candied orange, a small amount at a time, over the dough, folding the dough over after each addition. You want to incorporate the fruit as evenly as you can into the dough.
Preheat the oven to 200 degrees C fan forced.
Now divide the dough into two.
Take one half of the dough and divide into 12 pieces. Shape each into a ball and place on a baking tray lined with baking paper. Cover the tray loosely with a tea towel or large plastic bag and prove for 30 minutes in a warm place.
Take the other half of the dough, and stretch into a large rectangle. Scatter the sour cherries a small amount at a time, over the dough, folding the dough over after each addition.
Shape the dough into a large ball and place in a panettone case or large cake tin. Cover with a tea towel or plastic bag and prove for an hour in a warm place.
When the small buns have proved, put them into the preheated oven and bake for 15 to 20 minutes, until the buns are a deep brown colour.
Remove the buns from the oven, and while warm, brush the tops of the buns with a tablespoon of sugar mixed with a tablespoon of milk.
When the large bun has finished proving, put it in the oven and bake for 20 -25 minutes or until a deep brown colour.
Remove the large bun from the oven and leave to cool.
For the icing, mix the icing sugar with the lemon juice to make a thick lemon paste. You may need to adjust either ingredient to get the right consistency.
If you think the buns need zhushing, you could drizzle a little of the icing for the big bun over the tops. I made this icing a little more “drippy” by adding in more lemon juice. However I iced some and also left some plain.
Both the small buns and the large bun keep well as they are enriched with milk, butter and eggs. They are quite soft, and they remain soft even after a couple of days.
You could eat either bun as is or butter liberally – I even toasted the small buns the next day and ate with lashings of butter!
Although we’ve had a tough summer in Sydney with so much rain, stone fruit is just starting to come into its own. Not the best stone fruit that we’ve ever had, but in late January it’s lovely to have some beautiful peaches, nectarines, plums and apricots. And of course berries are beautiful and plentiful and cheap at the moment!
I’ve been playing around with recipes involving stone fruit and ground almonds and hazelnuts. I’ve made a few upside down cakes which I’ve been very pleased with. This one is an “upright” cake with the fruit placed in the cake batter, some of it just showing through.
As usual, this is a food processor cake so it’s pretty quick and easy! You can serve it plain or drizzle some icing over the top, although it doesn’t really need it. It’s great served with cream, Greek yoghurt or vanilla ice cream.
1 teaspoon vanilla paste
3 free range eggs
50g plain flour
1 1/2 teaspoons baking powder
4 peaches and blood plums cut into quarters or eighths slices
A handful of raspberries (about 10-12)
1 tablespoon of lemon juice or rosewater
Method Preheat the oven to 180 degrees C, 160 degrees fan. Grease a 22 cm springform tin and line the base with baking paper.
Put the hazelnuts in a dry frying pan and toast over a medium heat until just brown. Blitz half in a food processor until fine crumbs. Blitz the other half so that they are still quite chunky. Remove from the food processor. There’s no need to wash it – just use again for the cake batter.
Beat butter and sugar in the food processor until pale and well creamed. Add vanilla paste.
Add the eggs one at a time, adding a tablespoon of the flour at the same time with each egg. Mix in the food processor until each egg is incorporated. Mix in the rest of the dry ingredients by pulsing carefully. Some of the nuts will still be quite chunky which will give texture to your cake.
Spread the cake batter in the tin, smoothing the top with a spatula.
Arrange the peach and plum pieces in a circular pattern in the batter, pushing the pieces right into the mixture. Place the whole raspberries in between the stone fruit, just on top of the cake.
Bake for about 35 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning. When cooked, remove from the oven and leave to rest for 15 minutes.
Carefully remove from the base of the springform tin, removing the baking paper.
You can serve as is, or with a dusting of icing sugar, or a lemon or rosewater drizzle icing.
To make a drizzle icing, mix a tablespoon of lemon juice or a tablespoon of rosewater with enough icing sugar to make a drippable icing. Drizzle over the cake using a fork. I added some pink food colouring for this cake.
I love this cake as it’s so easy to make. It’s yet another cake based on stone fruit and a kind of frangipane mix, this time using ground hazelnuts.
You can make it with apricots, peaches and plums. And as it’s an upside down cake you get to see the lovely fruit on top of the cake!
Oh, and it’s all done in the food processor. Labour non intensive!
1 teaspoon vanilla paste
3 free range eggs
100g plain flour
100g hazelnut meal
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
4 white nectarines, cut into thin slices
1 tablespoon of stem ginger pieces, sliced thinly (5-6 pieces)
3 teaspoons demerara sugar
Preheat the oven to 160 degrees C fan forced, 180 degrees C non fan forced. Grease a 22 cm springform tin.
Beat butter and sugar in a food processor until pale and well creamed. Add vanilla paste.
Add the eggs one at a time, adding a tablespoon of the flour, hazelnut meal, baking powder and ground ginger mix at the same time with each egg. Mix in the food processor until each egg is incorporated. Mix in the rest of the dry ingredients by pulsing carefully.
Arrange the nectarine slices in the springform tin in a circular pattern, slightly overlapping. Place the ginger slices in between the nectarine slices. Spread over the cake batter, smoothing the top with a spatula. Sprinkle the mixture with the demerara sugar.
Bake for 35 – 40 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning. When cooked, remove from the oven and leave to rest for 10 minutes.
I’m a big fan of Claire Ptak and her bakery in London. It was a delight to visit last time I was able to travel to the UK, pre Covid! I love her book “The Violet Bakery Cookbook”, and some of the recipes in it have inspired this one.
These tasty morsels are a cross between scones and biscuits. They are quite dense, with ground rolled oats and blueberries.
The mixture is very crumbly and will be difficult to bring together into a dough, particularly with the frozen blueberries. But don’t worry, just pat the mixture into shape and by resting it, you can cut the rounds from the mixture.
Here’s my recipe. This makes 12 smallish scones. You could double the quantities for larger, more substantial scones.
Ingredients 100g rolled oats 150g plain flour 3/4 tsp bicarbonate of soda 1/2 baking powder 1/2 tsp salt 50g raw sugar or brown sugar Zest of half an orange 125g cold unsalted butter cut into 1 cm chunks 150g creme fraiche 125g frozen blueberries
Method Preheat the oven to 170 degrees C fan forced. Line a baking sheet with baking paper.
Blitz the rolled oats in a food processor until finely ground. Mix all the dry ingredients plus the orange zest in a bowl or in a food processor. Cut in the cold butter by hand until the mixture resembles large breadcrumbs, or you can continue to use a food processor on pulse, but be careful not to overwork the dough.
Quickly stir in the creme fraiche until just mixed in. Stir in the frozen blueberries.
Turn the mixture out onto a floured board, and pat into a square about 3 or 4cms thick. Rest for 5 minutes at least, even 10 minutes.
Using a 6cm cutter, cut out rounds and place onto the baking sheet. You will probably get 8 or 9 from the dough, then you will need to gather up the remains of the dough and pat together (don’t re-roll) before cutting out the last few rounds.
Bake for 25-30 minutes until the rounds are brown on top. You could check after 20 minutes to see how they are coming along. Take out of the oven and wait until the oat scones are cool before serving.
Serve on their own – they are sweet enough – or with homemade berry jam and Greek yoghurt.
I made this shortbread for New Year’s Day yesterday. I think shortbread is one of the best things to come out of Scotland, not forgetting whisky!
It’s based on a Jamie Oliver recipe for chocolate orange shortbread, original recipe here. I left out the chocolate for simplicity’s sake, but by all means add this in. I think the orange is the star of this recipe!
It’s super simple. I made it in the food processor. After baking just leave in the tin before cutting into fingers.
Great for New Year – but don’t wait till then – a very nice tea time or coffee time treat any time of the year!
150g butter at room temperature
200g plain flour
50g golden caster sugar or raw sugar, plus extra to sprinkle
Zest of an orange
Preheat the oven to 180 degrees C.
Grease a 20cm square baking tin and line with baking paper.
Put the butter, flour, sugar and the finely grated zest of half the orange into the bowl of a food processor.
Gently pulse the ingredients until they just come together- don’t overmix.
Tip the mixture into the lined baking tin. With your hands pat the dough into the tin, being careful not to knead it. You will end up with a layer about 1cm thick. Don’t worry if it’s looks a bit messy, it will look fine after baking.
Prick the dough all over with a fork.
Place in the oven and bake for 20 minutes, or until lightly golden brown.
Take out of the oven, and leaving in the tin, mark fingers using a sharp knife. There’s no need to cut through – it’s just to help cut the fingers once the shortbread is cold.
Sprinkle over a little more sugar, and grate over the zest of the other half of the orange.
Leave to cool completely, and then cut the shortbread into fingers along the marked lines.
Remove the fingers from the tin.
The shortbread will keep well in an airtight tin for a few days!