Coffee and Walnut Cake with Chestnut Sauce
This is a next level tea time treat...Coffee and Walnut Cake with Chestnut Sauce. Perfect as we approach the festive season!
Ingredients
- 400g butter
- 400g caster sugar
- 400g self-raising flour
- 8 eggs
- 2 tbs espresso coffee
- 100g walnuts choppe
- 2 tbs chestnut puree
Sauce
- 100g butter
- 100g caster sugar
- 200ml double cream
- 50ml maple syrup
- 100g chestnuts chopped
- 1 tbs chestnut liquor
To serve
- Ice cream
Method
Pre-heat the oven to 180c.
To make the cake beat the butter, coffee and sugar until fluffy add then the eggs beat until mixed then fold the flour and puree in by hand.
Spoon into a greased and lined 23cm tin bake for 50 minutes.To make the sauce, heat the butter then sprinkle over the sugar. Cook until caramelised, add the cream, chestnuts and maple syrup. Bring to a bubble.
To serve turn the cake out and serve warm with ice cream. Drizzle over the sauce and shave over more chestnuts if desired.
Ingredients
- 400g butter
- 400g caster sugar
- 400g self-raising flour
- 8 eggs
- 2 tbs espresso coffee
- 100g walnuts choppe
- 2 tbs chestnut puree
Sauce
- 100g butter
- 100g caster sugar
- 200ml double cream
- 50ml maple syrup
- 100g chestnuts chopped
- 1 tbs chestnut liquor
To serve
- Ice cream
Method
Pre-heat the oven to 180c.
To make the cake beat the butter, coffee and sugar until fluffy add then the eggs beat until mixed then fold the flour and puree in by hand.
Spoon into a greased and lined 23cm tin bake for 50 minutes.To make the sauce, heat the butter then sprinkle over the sugar. Cook until caramelised, add the cream, chestnuts and maple syrup. Bring to a bubble.
To serve turn the cake out and serve warm with ice cream. Drizzle over the sauce and shave over more chestnuts if desired.
