Espresso, Sour Cream & Walnut Cakes – I love coffee, no adore coffee to be more precise. I drink espresso morning, noon and night. Currently I am hooked on 5 senses coffee and Short Macs from Luke at Mini Espresso in Perth when I am in town. So a recipe with antioxidant rich espresso and omega 3 rich Walnuts is a great excuse to bake !!!
2 cups walnuts
2/3 cup brown sugar
125gm butter softened
2 large eggs
1.5 cups SR Flour
1/2 cup sour cream
3 tablespoons Espresso
4 t-spoons instant coffee
Preheat the oven to 160C/315F
Into the kitchenaid mixer I attach the paddle attachment. I add into the bowl the walnuts and the brown sugar and mix on a low-med speed for 2-3 minutes to break down the walnuts.
Add the softened butter and allow to cream until smooth.
Add the eggs one at a time while the mixer is running at a medium speed until they become light and fluffy in the batter. Add the flour and mix well, then add the sour cream.
Dissolved the instant coffee in the espresso and add to the batter. once it has been mixed through turn off the mixer.
Grease a 12 hole 1/2 cup muffin pan with cooking spray. These cakes tend to stick slightly as the batter is so light, that they are best made in cup cake wraps for ease of removal.
Bake in the over for 25-30 minutes or until springy to your touch. Allow to stand in the pan until semi cool before attempting to remove them from the mould.
Serve with freshly whipped cream and coffee of course…. Hope you love these !!!