Gluten Free Coffee and Walnut Cake

This is another recipe from the old site, originally posted in 2008, and another one adapted from my Nan's old cookbook. Like our other sponge based recipes we have now tweaked it to include xanthan gum which although optional definitely results in a better sponge, whether you are on a gluten-free diet or not this is one very tasty cake!

Preparation time - under 30 minutes
Cooking time - 30 minutes (slightly less for a fan oven)
Makes / Serves - serves ~10
Child friendly - 3/5
Difficulty rating - 2/5

Ingredients:

150 g gluten-free self-raising flour alternative
110 g softened butter (or good quality spreadable)
110 g golden caster sugar
75 g walnut halves
2 eggs (lightly beaten)
1/4 teaspoon xanthan gum (optional)
3 teaspoons warm water
2 teaspoon good quality instant coffee granules

Icing & decoration:

175 g softened butter (or good quality spreadable)
350 g icing sugar
4 teaspoons warm water
4 teaspoons good quality instant coffee granules
75 g walnut halves

Method:

1. Preheat the oven to 170 C / 330 F / Gas Mark 3 and prepare a cake tin by greasing or lining with baking paper (unless using a silicone cake mould).
2. In a large bowl combine the flour, sugar and xanthan gum, mix well.
3. Pour the water into a small bowl, add the coffee granules and mix with a spoon until completely dissolved.
4. Add the butter, eggs and coffee mixture to the bowl, mix well either by hand or using an electric hand mixer.
5. In a small bowl crush the walnut halves into small pieces and then add to the mixture, mix well.
6. Pour the mixture into your tin / mould and bake in the centre of the oven for 30 minutes, or until evenly browned and a skewer inserted into the middle comes out clean. Leave to cool in the mould / tin for at least 15 minutes before transferring to a rack to cool completely.

Method (icing):

1. Pour the water into a bowl, add the coffee granules and mix with a spoon until completely dissolved.
2. Put the icing sugar and butter in a separate bowl and mix well.
3. Add the coffee mixture to the bowl and mix well.
4. Spread the icing evenly over the top of the cake and decorate with the walnut halves.

Tips:

1. If catering for someone with a nut allergy you can just remove the walnuts from the recipe, it works well as just a plain coffee cake!
2. Remeber that the xanthan is optional, if you don't have any the recipe still works fine without it but will have a slightly drier, firmer consistency.
3. If you do not have golden caster sugar you can just use normal caster sugar instead, their is only a small difference in taste and colour.