Walnut and coffee cake with salted caramel and clotted cream

Walnut and coffee cake with salted caramel and clotted cream

By
From
Grill Smoke BBQ
Serves
8
Photographer
Kris Kirkham

The flavours and textures in this dessert tick all the boxes for me and work incredibly well together. Who doesn’t like salted caramel?! You’ll need to monitor the temperature of the barbecue quite closely and use the top vents to regulate the heat as necessary.

Ingredients

Quantity Ingredient
2 tablespoons good-quality instant coffee
100g walnut halves
225g unsalted butter, at room temperature
225g soft brown sugar
4 free-range eggs, lightly beaten
225g plain flour
3 teaspoons baking powder
pinch salt
100g clotted cream
30g icing sugar
1 quantity * salted caramel [rid:31879]

Method

  1. Mix the coffee with a splash of boiling water to form a thick syrup, then leave to cool. Place the walnut halves in a small frying pan and lightly toast over low–medium heat on the stovetop until they smell nutty. Allow to cool slightly, then roughly chop.
  2. Light the barbecue and set for direct/indirect cooking (you want the temperature inside the barbecue to be a fairly constant 210–220°C).
  3. Grease the loaf pan and line the base with baking paper.
  4. Either using an electric mixer or by hand, cream together the butter and sugar until light and airy. Gradually add the beaten eggs, mixing constantly, until incorporated. Sift in the flour, baking powder and salt, then gently fold in with a spoon. Finally, fold in the coffee syrup and two-thirds of the walnuts. Spoon the mixture into the prepared pan carefully and cleanly – try to avoid getting any drips on the side of the pan, as this can affect the cooking of the cake.
  5. Place the lump of hardwood to the side of the ashen coals to start smoking.
  6. Wrap a double layer of foil around the bottom half of the pan to help the fierce heat rising from the coals. Place the pan on the plank, then transfer to the indirect heat zone and close the lid of the barbecue. Cook the cake for 1 hour and 10 minutes, monitoring the heat as you go: the temperature should be about 210–220°C, but will fall to around 160°C towards the end of the cooking time. This is fine – in fact, it finishes the cake nicely. Check that the cake is done by inserting a thin knife into the centre; it should come out fairly clean – a few crumbs of cake mix residue is absolutely fine.
  7. Remove the cake from the barbecue and cool in the pan for 10 minutes before turning out onto a wire rack and leaving for 30 minutes to cool completely.
  8. Meanwhile, whisk the cream with the icing sugar.
  9. Cut the cake horizontally through the middle and spoon in the clotted cream. Sandwich the two halves together, then pour over as much of the salted caramel as you like and sprinkle over the remaining walnuts. Serve immediately.

Note

  • You’ll also need a 22cm loaf pan, a lump of hardwood and a length of soaked wooden plank.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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