You know when you tinker with a recipe and it just comes out right the first time? It doesn’t happen often, but when it does it is a happy occasion. Which is why the best thing to do is tinker with cakes. I love forcing my partner into testing for me, as I watch him uncomfortably swallow a mouthful before my expectant face. When his face changes to a smile I know I’ve done well. That, or I’ve made a humourously strained face, waiting for an answer.
Coffee Walnut Cake is an old-school favourite, and I added bananas because I wanted this cake to be super moist. And I was rather successful in this task! Imagine a banana cake that also tastes like coffee. It’s like breakfast in a tin.
¾ cup strong, milky coffee
1 TB flaxmeal
3 small bananas
1 cup self-raising flour
1/3 cup applesauce
½ cup walnuts, chopped
½ tsp mixed spice (optional)
- Preheat the oven to 160°C and line a small cake tin with oil or paper.
- In a large mixing bowl, pour in the coffee. Add the flaxmeal and allow to sit for 5 minutes.
- Meanwhile, use a small smoothie blender to blend the bananas and applesauce together. When smooth, pour into the mixing bowl with the flax/coffee. Stir well.
- Pour in the flour and stir enough to combine, before finishing off by folding through the spice and nuts.
- Dump it all into the cake tin and bake for 45 minutes, or until a skewer comes out clean. Let sit in the pan for 10 minutes, before cooling completely on a wire rack.
¼ cup margarine (eg Nuttelex)
1 TB instant coffee
1-2 TB mylk
1 cup icing sugar
Whip the butter with an electric beater. Once lighter in colour, slowly pour in the sugar. Finish by adding the mylk and coffee. Once fully incorporated, smear over the cooled cake and serve.
I decorated with walnut pieces and coffee beans.