Coffee and walnut caramel cake

Coffee and walnut caramel cake

Tags

Sweet
Cake

Cook

Ingredients

  • 500g plain flour
  • 325g caster sugar
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp fine sea salt
  • 60g walnuts, finely chopped
  • 160ml olive oil
  • 360ml oat milk
  • 1 tbsp apple cider vinegar
  • 4 tbsp instant coffee
  • 150g vegan butter
  • 300g icing sugar
  • 1 tbsp instant coffee
  • 150g caster sugar
  • 50g vegan butter, cubed
  • 1 tbsp white shiro miso
  • 3 tbsp oat milk
  • A pinch of salt
  • 250ml vegan double cream
  • 2 tbsp icing sugar
  • 3 tbsp tahini
  • 50g walnuts, finely chopped

Steps

  1. Grease and line two cake tins, and heat the oven to 180°C.
  2. Put the flour, sugar, baking powder, bicarb, salt and walnuts in a large bowl and stir to combine.
  3. In a second large bowl mix the oil, milk, vinegar and coffee powder.
  4. Make a well in the centre of the dry ingredients.
  5. Pour in the wet mixture bit by bit, mixing it in with a spoon until smooth.
  6. Divide the batter between the two tins and bake for 30 minutes.
  7. Beat the sugar, butter and coffee powder with an electric whisk, until light and fluffy
  8. Put the sugar and two tablespoons of cold water in a small saucepan on a medium.
  9. Stir gently to dissolve the sugar – the mix will bubble and slowly start to take on some colour.
  10. When it turns from pale gold to golden syrup, take off the heat and straight away.
  11. Carefully whisk in one after the other, the butter, miso and oat milk.
  12. Leave to cool for a couple of minutes, then whisk in a pinch of sea salt and set aside.
  13. Whip the cream to soft peaks, then add the sugar and tahini, and whip to stiff peaks.
  14. Once the sponges are completely cooled, assemble the cake.