https://www.cutoutandkeep.net/projects/turkish-coffee-cake • Posted by Cat Morley
Bake a coffee and walnut cake infused with Turkish Coffee and topped with coffee buttercream and mastic covered nuts from Selamlique.
Bake a coffee and walnut cake infused with Turkish Coffee and topped with coffee buttercream and mastic covered nuts from Selamlique.
Preheat the oven to 180'c and butter two cake tins.
Dissolve the coffee with 4 tbsp boiling water.
Whisk together the flour, baking soda, cinnamon, allspice and salt.
Cream together the butter and sugar.
Add the vanilla and 3 tbsp of the coffee.
Beat in the eggs, one at a time, alternating with the flour.
Scrape down the sides of the bowl.
Mix in a handful of crushed walnuts.
Divide between the two cake tins and bake at 180'C for 25 minutes until golden.
To make the buttercream, whisk together the butter with the remaining Turkish Coffee.
Add the icing sugar and whisk until smooth.
Scrape the buttercream into a piping bag.
Spread half of the buttercream on the top of a cake and then sandwich the second on top. Top the second with buttercream and cover the centre of the cake with walnuts.
Decorate with mastic coated nuts around the edge of the cake and adding a few in the center.
Dust with edible gold powder and serve with hot Turkish Coffee.