If you’re looking for a cake worthy of a place at the most decadent gluten free afternoon tea, then look no further; this gluten free coffee cake ticks all the boxes.
The Home Economics Bit
The Creaming Method
This gluten free coffee cake is made using the creaming method of cake making. The creaming method is a baking technique that helps to incorporate lots of air into a mixture. Air is a natural raising agent, so it helps the bake to rise well in the oven. In the creaming method, butter and sugar are beaten together until they become pale, light and fluffy. After this stage, other ingredients are added (generally flour, eggs, etc.).
Gluten Free Coffee Cake
A moist gluten free coffee cake with a sweet and creamy coffee buttercream, topped with toasted maple walnuts. A most indulgent accompaniment to your afternoon cuppa on a dreary autumn afternoon.
Ingredients
- 225 g gluten free self raising flour
- 225 g butter softened
- 225 g caster sugar
- 4 large eggs beaten
- 3 tbsp strong espresso cooled
For the coffee buttercream
- 200 g butter softened
- 400 g icing sugar sifted
- 5 tbsp strong espresso cooled
For the toasted maple walnuts
- 50 g walnuts chopped
- 1 tbsp good quality maple syrup
Instructions
- Preheat the oven to 180°C/gas mark 4.
- Grease and line 2 x 8 in (20cm) sandwich tins with baking parchment.
- Cream together the butter and sugar until pale, light and fluffy.
- Add the lightly beaten eggs, a little at a time. Sieve in a tablespoon of flour along with each addition of the eggs to prevent the mixture from curdling.
- Once all the egg mixture has been incorporated, sieve and fold in the remaining flour.
- Stir through the cooled espresso until evenly distributed.
- Divide the cake mixture between the two lined tins. Bake for 20–25 minutes, until well risen and golden brown.
- Remove from the oven and allow to cool for 2 minutes before turning the cakes out onto a wire rack to cool completely.
For the coffee buttercream
- To make the coffee buttercream, beat the butter and the icing sugar together until pale, light and fluffy.
- Add the cooled espresso and mix briefly until just combined.
- Allow the buttercream to firm up in the fridge for 20-25 minutes before spreading it into the cake.
For the toasted maple walnuts
- Heat a non-stick pan to a medium heat.
- Add the chopped walnuts, and toast lightly for 2-4 minutes. Shake the pan regularly to ensure the walnuts are evenly toasted, and do not burn.
- Remove the pan from the heat and leave to cool for 1 minute. Now add the maple syrup, and stir through using a wooden spoon to coat the walnuts evenly.