Today has once again been one of those days with the little one. It feels like it has been raining for days on end and this day would just NOT end.
We have had every emotion possible from giggling silliness to anger to tears. SO many tears.
It feels like all the days are on repeat and as much as I don’t want him to keep growing so fast I really just want this phase of toddlerhood to just go away. Not all of it, just the not so fun bits, the really not so fun at all bits. The bits where he forgets to tell me he needs to go to the toilet when we are out, the bits where he yells and runs off, the bits where he jumps on his brother and sister because they don’t give him ALL their attention.
It’s been hard getting used to this third child dynamic, it really has rocked that balance that two children bring to the family. Was it meant to be this hard? Someone forgot to tell me. Not that that would have made a difference because as always, those sweet bits make up for all those not so good bits.
But when the crankiness hits, it’s like it hits all three of them at once.
So, I ride it out and make things better by baking a cake.
A really yummy cake, a cake that smells of yummy sweet coffee and tastes as good as it looks.
- 225g butter, at room temperature
- 225g sugar
- 4 eggs
- 225g self-raising flour, sifted
- 2 teaspoons baking powder
- 100g walnuts, plus extra for decorating
- 60ml espresso
- COFFEE SYRUP
- 60ml hot espresso
- 50g brown sugar
- COFFEE BUTTERCREAM
- 125g butter, softened
- 2-3 tablespoons espresso
- 300g icing sugar, sifted
- Preheat oven to 180C/160C fan, grease and line 2 x 20cm springform tins with baking paper
- Using a mortar and pestle crush walnuts or use a food processor to slightly crush walnuts, not too fine, only for about 15-25 seconds
- Place walnuts in a small bowl and pour over the espresso and mix to combine. Set aside
- Place butter and sugar in the bowl of a mixer and beat until light and fluffy, about 5 minutes
- Add eggs, one at a time mixing well after each addition
- Add flour and baking powder and mix until combined
- Add walnut/espresso mix to batter and mix with a spatula just until mixed through
- Divide mixture evenly between cake tins and bake for about 25-30 minutes until golden and cooked when tested with a skewer
- Remove from oven and allow to cool for about 15 minutes
- MAKE SYRUP by mixing hot espresso with brown sugar and stirring until sugar is dissolved
- Gently brush over warm cake and allow cakes to completely cool
- Carefully remove cakes from tins and place one cake on a serving dish
- MAKE COFFEE BUTTERCREAM by beating butter, coffee and half the icing sugar with a mixer until smooth, continue adding remainder of icing sugar and beating until smooth and creamy
- Add extra icing sugar or a teaspoon of water if needed
- Spread one cake with buttercream, sandwich with second cake and then spread with remaining buttercream. Sprinkle with crushed walnuts
I promise you that you will not be disappointed. So go on, make it and thank me later.
Kids will definitely NOT be getting a piece.