Walnut-Coffee Mini cake

Many times, I get new ideas when I have new baking pans, ^^.

Because when I see a cute pan, it makes me think about what I should bake in it, and my imagination runs wild. Well, it may be one of the best reasons that I can't stop buying new baking pans, haha.

This time is a walnut-shaped pan. This pan is so cute!!! It's only 4.5x3 cm. (quite small) per piece, so I think a small cake for a tea party is the most suitable for it.

From the shape (a walnut) I came to a combination that many of you are accustomed to when talking about the tea party, "Walnut-coffee".

At first, I thought about dipping it in white chocolate or adding coffee icing, but after tasting it, I decided to leave it as is. Without chocolate or icing, you can enjoy it more (plus, it's easier to serve, to pick, and to keep ^^).

The method for this cake is very easy, you don't need to beat the egg until the ribbon stage or worry about knocking out the air, just beating, and folding, that's all.

I really recommend you refrigerate the batter before baking as it will make the texture of the cake rise better. 

You can use mini muffin pans for making this small cake too, but you have to adjust the baking time as the batter that you use in each muffin pan will be more than mine.

Walnut-Coffee Mini cake

Makes 20 mini cake

40 g ................... Walnut

80 g ................... Unsalted butter

57 g ................... Cake flour

14 g ................... Almond powder

1/4 tsp ............... Baking powder

1/8 tsp ............... Salt

80 g ................... Eggs

54 g ................... Granulated sugar

27 g ................... Honey

3.5-4 g ............... Instant coffee granules

........................... Butter and flour for preparing the pans

Bake the walnuts in the toaster oven for 5 minutes. 

Coarsely chop the walnuts and set them aside.

Brush a Walnut Cake Pan (20 pieces - 4.5x3 cm.)  with butter. Sift the cake (or bread) flour over the buttered pans.

Turn the pan upside down and tap to remove the excess flour.

Refrigerate until needed.

Melt the butter in a microwave and let it cool to 30-40℃ before using it.

Sift the cake flour, almond powder, salt, and, baking powder together. Set aside.

Put the eggs into a bowl and beat with a hand mixer. Add the granulated sugar gradually then add the honey.

Beat at medium speed for 2 minutes.

Add the Instant coffee granules and beat to combine.

Fold the sifted flour mixture in 2 additions.

Add the melted butter and fold to combine.

Cover and refrigerate for 1 hour.

Before baking, preheat an oven to 200℃ 

Fill the pans halfway with the batter.

Top with the chopped walnuts then cover the walnut with the rest of the batter.

Bake in a 200℃  Preheated oven for 10-12 minutes.

Turn the cake upside-down, and let it cool completely.

Walnut-Coffee Mini cake