Coffee and Walnut Mocca Cake

Coffee and Walnut Mocca Cake

Group

Ingredients

                            Method

    1

  • 1500g Caster Sugar
  • 1000g EOI SOVEREIGN
  • 35g Coffee Essence

Blend Group 1 until smooth.

2

  • 1050g Eggs
  • 500g Milk  
  • 1200g Bakers Flour

Add Group 2 to Group 1, and mix on medium speed for 5 minutes.

3

  • 500g Bakers Flour
  • 60g Baking Powder
  • 800g Walnut Meal

Sieve Group 3 and blend into Groups 1 and 2.

Scaling: 700g in 20cm round tin
Baking: 180°C for 55 minutes
Yield: 8 cakes
Freezing: COFFEE AND WALNUT MOCCA CAKE is suitable for freezing in unbaked condition only.

EOI Products Used:

EOI Products Used 1