Fairtrade Coffee & Walnut Mini-Sponges - Liberation Nuts

Fairtrade Coffee & Walnut Mini-Sponges

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Fairtrade Coffee & Walnut Mini-Sponges

This recipe was created by our Liberation Bakes 2017 winner Chris Hunt, congratulations Chris!

“I love the combination of coffee and walnuts for a cake. Both products are fair trade which is a bonus. If I use the best quality ingredients, I know that this bake will be consistently good and I can confidently serve it knowing that it tastes great.”

 

Ingredients:

  • 150g best quality butter (I used French)
  • 100g golden caster sugar 50g light brown sugar
  • 3 medium eggs beaten
  • 2 tsp boiling water
  • 3tsp fair trade instant coffee
  • 150g SR flour pinch of salt
  • 50g fair trade walnuts, chopped and 12 for topping

 

Buttercream:

  • 150g butter at room temp
  • 300g icing sugar
  • 3 tsp fair trade instant coffee
  • 2 tsp boiling water

 

Method:

You will nee a 12 hole tin for individual sponge cakes.

Preheat oven to 180C/350F/Gas mark 4.

Cream the butter and sugars together until pale and light. I used a food processor for about 11 minutes.

Gradually add the beaten eggs. Make up the coffee with the water and add to the mixture.

Sift the flour and salt into the bowl, then the chopped walnuts and fold them in carefully.

Divide the mixture into the 12 tin holes Bake for about 15 minutes until golden and well risen.

Test with a skewer to make sure they are cooked. Do not overcook as you will spoil them.

Allow to cool and then divide into halves.

Make buttercream by beating the butter and icing sugar together.

Add the coffee mixture and mix. To form a nice soft paste.

I halved the buttercream and left some as vanilla for the toppings.

Spread the buttercream over the bottom half layers, press on the top half, then pipe on buttercream to the tops.

Press on a walnut and sprinkle with icing sugar.

 

 

Click the image below to download the recipe card:

liberation bakes chris hunt sponges

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