Pete-B Posted November 3, 2013 Share Posted November 3, 2013 Hi, Sorry, a bit off topic but I'd appreciate a bit of advice from the bakers among us. I recently started baking and can now bake a pretty successful loaf. Lately I've had a go at making a fruit and walnut nut loaf which turned out pretty good and we've been taking one with us to have a slice with butter and a cup of tea before we turn in whilst in the van. Her in the kitchen suggested I could perhaps add some coffee to it to give a different taste which would work I guess because you get coffee and walnut cake! My question is, if I was to a put in a strong black coffee in place of the water that I add to the loaf mix, would this work instead of using coffee essence? Thanks for any help. Link to comment Share on other sites More sharing options...
Guest JudgeMental Posted November 3, 2013 Share Posted November 3, 2013 we bring our Panasonic bread maker and bake all sorts. load ingredients in the evening..set timer..wake to the smell of fresh bread :-D as for the coffee just try it, but chocolate may be better as would think it could just be bitter? Link to comment Share on other sites More sharing options...
laimeduck Posted November 3, 2013 Share Posted November 3, 2013 From BBC good food Coffee & Walnut cake - just leave off the topping and Bob's your aunty Ingredients For the cake 225g/8oz unsalted butter, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 50ml/1¾fl oz strong espresso coffee 225g/8oz self-raising flour 75g/2½oz walnuts For the butter cream topping 125g/4½oz unsalted butter 200g/7oz icing sugar 50ml/2fl oz strong espresso coffee 12 walnut halves, to decorate Preparation method Preheat the oven to 180C/350F/Gas 4. In a bowl, beat the butter and sugar together until very light and pale. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. Add the espresso to the mixture and stir well. Add the flour and walnuts and stir well to completely combine. Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack. For the butter cream topping, beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well. Spread the butter cream over the top of each cake, then place one cake on top of the other. Decorate the top of the cake with the walnut halves and serve in generous slices. Link to comment Share on other sites More sharing options...
Guest pelmetman Posted November 3, 2013 Share Posted November 3, 2013 Apologies to the OP for a bit OT ;-)...............we had a bread maker............but it wasn't very good *-)...............can anyone recommend a good'un ? :-S Link to comment Share on other sites More sharing options...
sean.clarke Posted November 3, 2013 Share Posted November 3, 2013 Use Camp coffee flavouring to avoid the bitterness - but I'd be surprised if it was any good. I've had good results with figs/dates and nuts. Didn't think of taking the breadmaker with us, however don't know if you can beat the continental fresh bread in the morning, but I'll certainly give it some thought about taking it with us..... might be good for UK'ing as well. Link to comment Share on other sites More sharing options...
maggyd Posted November 4, 2013 Share Posted November 4, 2013 When making a coffee and walnut cake I just dilute instant coffee with hot water it depends on how strong you want it ! 4 teaspoons to a tablespoon of hot water mixed well before putting in after the egg mixture. :-D just try it out and see how strong you want it. Link to comment Share on other sites More sharing options...
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