Real Recipes From Real Home Cooks ®

soft coffee and walnut cakes

(1 rating)
Recipe by
Jordan Michelle Falco
Orlando, FL

IPP - Week 3 May 24th These cakes are topped with a coffee flavored butter cream, and a piece of decorative chocolate. I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator:

(1 rating)

Ingredients For soft coffee and walnut cakes

  • 250 g
    raw almond marzipan 50%
  • 125 g
  • 25 g
    sifted flour
  • 60 g
    melted butter
  • 10 g
    coffee extract (or espresso)
  • dark brown rum

How To Make soft coffee and walnut cakes

  • 1
    Work marzipan in an electric mixer fitted with a paddle, gradually adding the eggs. Do not overwork the mixture. Add the flour, melted butter, and the coffee.
  • 2
    Pipe into buttered "Flexipan" trays of 4cm diameter, or any othere preferred mould, buttered. Top each cookie with half walnut and bake in a fan forced oven at 180C for 8 to 10 minutes. After cooking, brush with brown rum.

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