Coffee & Walnut Cake with Butter Icing – Ina Paarman

Ina Paarmans Coffee & Walnut Cake with Butter IcingCoffee & Walnut Cake with Butter Icing – Ina Paarman

Ina Paarman, the Queen of the South African Kitchen, has spent the last 30 years making life easy for us all in the kitchen with a fabulous array of products, both sweet and savoury.  Complete, and as an ingredient in a dish, Ina Paarman products can be found on most supermarket shelves.  I just love the combination of Coffea and Walnut  in a cake, so this is a favourite of mine.

Coffee & Walnut Cake with Butter Icing

You will need

Cake batter
1 T (15 ml) good quality coffee granules
¾ cup (180 ml) hot full cream milk
3 extra large eggs, at room temperature
¾ cup (180 ml) canola oil
2 t (10 ml) ground cinnamon
1 x 600 g Ina Paarman’s Vanilla Cake Mix
100 g walnuts or pecan nuts, reserve 8 for garnishing and chop the rest

Butter icing
1 x 250g Ina Paarman’s Vanilla Icing Kit
½ cup (125g) real butter at room temperature
2 t (10 ml) good quality coffee granules
4 T (60 ml) warm water

Method
Adjust the oven rack to middle position. Preheat the oven to 180°C. Butter 2 x 22 cm or 2 x 20 cm layer cake pans generously and line the bases with baking paper.

Dissolve the coffee granules in the hot milk. Beat eggs and oil for 1 minute on high speed until well blended. Add milk with coffee and beat for 1 minute on high speed.

Add the cinnamon and chopped nuts to the dry Cake Mix and then add everything to the egg mixture. Fold in gently by hand until combined.

Divide the mixture between the two pans and level out, leaving a slight hollow in the middle of each pan.

Bake for about 35-40 minutes. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan.

Cool cake in the pan for 10 minutes. Turn out onto a cooling rack. Do not ice until cake is completely cool.

Butter icing
Mix according to package instructions. Sandwich cakes together with one third of the icing. Coat top of cake with the second third and use remaining icing to pipe over cake after dividing it. Garnish with halved nuts. Keep in an airtight container until serving time.

Michael’s wine recommendation – CLICK HERE

Peter Falke Muscat dAlexandrie Bottle & Box

Ina Paarman Website photoIna Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.

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