Nici Wickes: Little coffee, maple & walnut cakes
Saturday Morning with Jack Tame · Newstalk ZB
October 21, 20225m 55s
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Show Notes
Coffee and walnuts are old friends and in these cute little cakes maple syrup adds an extra dimension.
Makes 8 small cakes or 10-12 muffins
- 100g soft butter
- 2/3 cup brown sugar, loosely packed (about 100g)
- 3 eggs
- 50g yoghurt or sour cream
- 100g walnuts, chopped + extra pieces to garnish
- 1 ½ cups plain flour (or 1 ¼ cups GF flour)
- 3 tsp baking powder
- 3 tsp espresso powder or 2 tsp instant coffee
- 1-2 tbsps milk
- ¼ cup maple syrup
Icing:
- 100g cream cheese
- 2 tbsps sour cream
- ½ cup brown sugar
- 4 heaped tbsps icing sugar
- Preheat oven to 180 C. Grease and flour an 8-hole mini-cake tin or 12 hole muffin tray.
- In a bowl, beat the butter and brown sugar until it is creamed, then beat in the eggs one at a time. Continue mixing until light and fluffy.
- Stir in the yoghurt or sour cream and half the walnuts until just combined.
- Stir in the flour, baking powder and coffee and mix until combined.
- Add enough milk to get a dropping consistency.
- Spoon cake batter into tins and cook for 20-25 minutes until risen and a skewer inserted comes out clean. Leave for 5 minutes before turning out to cool.
- Toast the remaining walnuts and drizzle over maple syrup to coat. Briefly simmer then set aside to cool.
- Make the icing by beating all ingredients together until smooth.
- Ice each cake and garnish with cooled maple walnut pieces.
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