Coffee and Walnut Cake, designing a bakery…

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We have a blank canvas, well actually, a slightly crumpled up sheet of A4 paper. It is time to put the bakery designs on paper. Building from scratch means we actually have almost limitless possibilities for the design. We’ve spent the morning brainstorming with the architect. Lucas may have added some extra walls in when we were chatting so we will have to double check the blueprint!

Our minds are spinning with the possibilities for the interior layout, the styling and finish. Never mind what we will serve.

Last week I had the idea of a library and quiet corner for children to read, (we would laminate all the books!). I feel particularly inspired by this as unfortunately there are no libraries in Nakuru and books are so expensive. Having a library is certainly an incredible service I know I took for granted in the UK.

Then there is the playground… I’ve no idea what it’s called, but that stuff that looks like concrete but is actually soft and springy under all the playgrounds we find in the UK, we are going to have to find some!

The team are expecting a couple of film crews in the field with them tomorrow so we are planning on sending out some extra baked goods, maybe we can start generating some interest in Jamii Bakery.

Recipe – Coffee and Walnut Cake – Gluten free.

One of Harry Eastwoods from Red Velvet Chocolate Heartache

Ingredients:

Cake mixture

200g rice flour

120g walnuts
3 eggs
160g light muscovado sugar
250g of finely grated carrot
2t baking powder
1/4t salt
1tbsp of coffee granules in 125ml water

Icing:
50g unsalted butter
200g icing sugar
1 tbsp yogurt
1 tbsp of strong coffee

Method:

1. Blend up the nuts and flour in a processor until like fine breadcrumbs
2. Whisk the eggs and sugar, preferably with an electric hand blender, for about 3 minutes, until smooth and increased in volume.
3. Beat in the baking powder, salt, and coffee, then also add the carrot and flour/nut mix.

4. Divide mixture into tins and bake 30 mins at 180ºC.

5. Cool for 10 mins in tins, then remove and allow to cool completely.

6. Soften the butter with the beater in the mixer then add half the sugar and beat for a few minutes, followed by the remaining ingredients.  Add yogurt according to consistency required.

7. Sandwich the icing with two cakes and decorate with walnut halves.

“Where’s your smile Lucas?” – “Here it is!”

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4 thoughts on “Coffee and Walnut Cake, designing a bakery…

  1. I know someone who will be very pleased to try this gluten-free recipe!
    I’ve sent you an email Madeleine – hope I’ve sent it to correct address

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