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Coffee, Date & Walnut Cake with Caramel Coffee Syrup & Coffee Buttercream
Coffee, Date & Walnut Cake
250g soft butter
125g castor sugar
125g soft brown sugar
50g chopped walnuts
225g self raising flour
50g chopped dates mixed with 1 tablespoon espresso powder and 3 tablespoons boiling water
Beat the butter and sugars until pale and fluffy – will take 8-10 minutes with an electric beater.
Add the eggs one at a time.
Then fold in the flour, walnuts and date mixture.
Pour into a greased and parchment lined 8 inch cake tin and bake at 180oc for 45 minutes.
Skewer with a fork when it comes out of the oven.
Caramel Coffee Syrup
75g castor sugar
2 tablespoons water
2 shots espresso plus water to make up to 100ml
Cook the sugar and water in a non stick pan over high heat, without stirring until the mixture is a amber golden colour.
Add the espresso and cook until syrupy.
Pour half over the cake and keep the rest.
100g soft butter
200g icing sugar, sifted
Remaining coffee syrup
Whisk the butter and icing sugar with an electric whisk until pale and fluffy.
Fold in the syrup.
Pipe over the top of the cake.