My good friend and baking fiend Andy, has very kindly agreed to become Cake Correspondent for the blog. I’m thrilled because not only is she as mad about cake as me – her own cakes are absolutely stunning. Which, in the interests of you, dear reader, means more cake for me to try…
For her first monthly post, Andy has been looking at Fair Trade… and baked accordingly.
____________________________________________________________________________________
Earlier this month, Fair Trade were promoting their Big Fair Bake to anyone who wants to help promote giving their farmers a fair chance by supporting Fair Trade, baking up a storm and in doing so, using at least one Fair Trade product in which to do it. In the name of charity and of cake- for are there really two greater things- I am offering you this simple, quick and easy recipe if you want to carry on their good work.
However, thereʼs a catch, you have to use at least one Fair Trade product and you have to bake the cake for someone else (Iʼm not sure if your second and third personalities count).
Coffee and Walnut Cake
• 230g unsalted butter or baking margarine (plus extra for greasing)
• 230g Fair Trade Caster sugar (Tate & Lyle)
• 4 free-range eggs measured at 230g (hence the other measurements)
• 60ml strong espresso Fair Trade coffee (I used Percol)
• 230g self-raising flour
• 75g walnuts (Fair Trade available at Amazon.co.uk)
For the butter cream
• 125g unsalted butter or baking margarine
• 200g icing sugar Fair Trade icing sugar (Tate & Lyle)
• 50ml strong espresso Fair Trade coffee (I used Percol again)
• Walnuts to decorate
Oven pre-heated to 180 (non-assisted fan oven, 160 fan assisted)
Prepare two 8” sandwich tins.
Method
First, I measured my eggs (as I always do when I bake a cake) 4 eggs in their shells came out at
230g so I measured up the same quantities in caster sugar, self-raising flour and baking
margarine. Cream the butter and sugar together in a bowl with a hand whisk or a really strong
wooden spoon and good hard graft. When creamed to a light and fluffy texture, add the eggs, one
at a time, if you think the mix is curdling a little add a bit of the flour.
When the eggs have been combined into sponge mix, add the 60ml of espresso, mix well then fold
in the flour and walnuts. I never sift, I donʼt see the point and if Mary Berry doesnʼt sift then itʼs
good enough for me. When all the mix is combined, divide into the two sandwich tins, bake on the
top shelf for 25-30 minutes, check it though after 20. Donʼt bang any doors and donʼt let in too
much cold air when checking the mix, if at all possible.
When the sponge is baked it should come away from the tins very slightly, be springy to the touch
on top and when a skewer is inserted, it should come out clean.
Leave in the tins to cool slightly for 5 minutes before turning out onto a cooling rack.
Next prepare the butter cream. I find this to be a fool-proof way of ensuring your kitchen doesnʼt
look like itʼs been CSIʼd by forensics. Those out there who are familiar with icing sugar know
exactly what Iʼm on about.
On a set of electric scales put your food processor bowl, complete with mixing blade and pour in
the 200g of icing sugar. Blitz with the lid on and you sift the lumps out of the mix. Then add the
butter and then the coffee. Iʼd add the coffee in dribs and drabs in case you donʼt need it all.
When this is done make sure you give it on final stir with a spoon to get any missed bits at the
bottom. When the cake is thoroughly cooled, you can ice your masterpiece.
If youʼd like to get involved, check out the Fair Trade website for more details: http://
step.fairtrade.org.uk//get-involved/campaign/the-big-fair-bake
