Mini coffee, walnut and vanilla Bundt cakes
Serves 8-10
These can be made in mini Bundt tins or in one regular bunt tin (approx 25cm)
Ingredients:
200g soft butter
200g light brown sugar
4 medium eggs
25ml very strong coffee
1 tsp vanilla bean paste
60g ground walnuts
180g self raising flour
1 tsp baking powder
Coffee and vanilla drizzle:
3 tbsp coffee
2 tbsp caster sugar
Icing:
250g fondant icing sugar
1 tsp vanilla bean paste
1 tbsp cocoa powder/strong coffee optional
walnuts/edible flower (optional)
Method:
Preheat the oven to 180 degrees fan and very thoroughly grease the Bundt tins with melted butter.
In a kitchen aid with a paddle attachment beat the butter and sugar until very light and fluffy, this should take at least 5 minutes. (This can also be done with a hand whisk or even a wooden spoon but it will take at least 10 minutes)
Gradually beat in the eggs one by one mixing well in-between each addition.
Add the vanilla and the strong coffee before carefully folding in the walnut, flour and baking powder.
Divide the mixture into the prepared bunt tins and bake for 10-15 minutes. (if you are using a large Bundt tin it will take approximately 30-35 minutes)
To make the coffee drizzle mix the hot coffee and sugar together until the sugar has dissolved.
When the cake are out of the oven brush with the coffee drizzle and then leave the cakes to cool.
To make the icing mix the icing sugar, vanilla and a few tbsp of water until you have a thick paste consistency. (add the water slowly you want the icing to be thick) You can also add a tbsp of cocoa powder and/or a splash of coffee to the icing if you prefer.
Once the cakes are cool drizzle with a little of the icing allowing it to drip down the sides. Decorate with edible flowers and/or walnuts.
