I don’t whether whoever said children are like angels were in his or her right frame of mind when he or she said that. 😀 I really don’t know… 😉 The little munchkin is no longer little. Azza completes 6 years of life on earth and steps into her seventh year. Alhamdulillah, I am blessed with two that drive me up the wall as much as that can love me to bits. It would be too cliched if I use words like “I can’t believe that it’s been 6 years since you came down into my hands!” 😀 All parents go through similar set of feelings… I am sure of that… She may a little imp at home but Alhamdulillah, she is very well behaved when she is in school and otherwise.
I only pray like every mother would for their child, that He blesses her with the best He can provide, spiritually, physically and mentally, in this life and hereafter… I have to say that I go home daily longing for her hugs and kisses. She is a more touchy person compared to Rasha, and always insists on showering her love through her actions. Sometimes, she leaves me with a literally punched cheek, but after all, we will miss this phase once they grow up. I may fight and be at loggerheads with them, and be called literally a “momster”, but Alhamdulillah, we love the way we best can love and I am truly blessed to have very understanding children. May Allah continue to keep them as the “noor” (light) of my eyes… Aameen… 🙂
I love coffee based desserts, even though I hardly make them at home. My choice automatically lands up at chocolate or fruit flavors than coffee. I was once craving for a coffee flavored cake and that is when I remembered this cake from Shireen’s blog, which she had adapted from a little book called “Coffee, 100 Everyday Recipes”, which incidentally, I ended up getting one for myself during the last Sharjah Book Fair. It was one of the books HD picked up along with the 200 Dessert book I reviewed recently. I baked this cake long before I owned the book. 😉 I kept the cake the same, went for coffee flavored whipped cream frosting, and wanting a little more edge, made some candied walnuts (adapted from here) and made up this stunner of a cake!
I had left the cake blank but was not liking the overall look of it. I wanted something in line of “peanut chikki” and that is when the idea of wanting some candied walnuts on top came by. We weren’t disappointed. We totally loved the dimension it gave the cake. It was a double coffee and a double walnut cake, apt whether for a celebration or just to give yourself a pat at the back! Off to the recipe…
Coffee Walnut Cake
- FOR CAKE:
- 175 gm butter softened
- 150 gm raw sugar
- 4 meduim eggs or 3 large eggs
- 1 tsp instant coffee diluted into 3 tbsp warm water
- 175 gm all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 100 gm walnuts coarsely chopped
- FOR MOCHA CREAM:
- 2 sachets whipped cream powder Diary whip
- 1/2 cup milk
- 1 tsp vanilla essence
- 1 tsp coffee diluted into 2 tbsp warm water
- 3 tbsp drinking chocolate
- FOR WALNUT PRALINE:
- 10 gm butter
- 2 tbsp sugar
- 1/2 cup walnuts
- Preheat oven to 180 degrees. Grease and flour two 8 inch pans and set aside.
- Beat butter and sugar till fluffy and creamy.
- Add one egg at a time and beat with each addition.
- Add in the coffee and beat again.
- Sift in the flour, baking powder and salt into the beaten mixture and fold well till moist.
- Fold in the walnuts.
- Pour equally into pan and flatten the top.
- Bake for 20-25 minutes till the tester comes out clean, or with some crumbs.
- Cool in the pan for 5 minutes, till the sides pull off and then flip onto a wire rack and cool completely.
- To prepare the mocha cream, combine the whipping powder, milk and vanilla and beat till stiff peaks.
- Add in the coffee and chocolate powder and beat till combined. Refrigerate till use.
- For the walnut praline, add butter, sugar and walnut into a pan on low flame and start mixing once the butter is melted.
- As soon as the sugar caramelizes, mix well and pour onto an aluminium foil.
- Allow to set, then crush them and set aside.
- Cut the top of the cakes to level. Place one cake on a plate or turntable. Spread half the whipped cream on the top.
- Place the second cake on top and spread the remaining cream. Sprinkle the crushed walnut praline.
- Refrigerate for an hour.
- Before serving, bring it to room temperature. Cut and serve.