COFFEE AND WALNUT CAKE – Easy Recipes

Coffee and Walnut Cake, rich, decadent, with a silky coffee icing, and a moist, crunchy coffee sponge. One of my favourite desserts that makes an excellent choice for any party or celebration.

PREPARATION TIME

Prep Time: 5

Cook Time: 25

Ingredients

▢200 g self-raising flour

▢200 g unsalted butter, soften

▢4 eggs

▢200 g sugar

▢1 teaspoon baking powder

▢½ cup chopped walnuts

▢2 tablespoon espresso coffee ( or any instant coffee, preferably fine rather than granules)

For the icing

▢400 g icing sugar

▢200 g unsalted butter, soften

▢2 teaspoon expresso coffee (or any other instant coffee, preferably fine rather than granules).

▢4 teaspoon milk

▢walnut halves to decorate the top

Instructions

Start by making the sponge.

In a bowl, add the butter and sugar and cream until smooth.

Add the eggs one by one, mixing well to incorporate.

Add the sifted flour, instant coffee, baking powder and chopped walnuts, and mix well.

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).

Grease and flour 2 round cake tins with detachable walls (mine have a diameter of 20 cm /8 inches).

Pour the batter in, and level it with the back of a spoon or a spatula.

Bake for 20-25 minutes or until a skewer inserted in the middle of the cakes comes out clean.

Transfer to a cooling rack and leave to cool completely.

To make the icing, sift the icing sugar, add the soften butter, expresso coffee and milk to a food processor, and blitz until smooth.

Spread half of the icing over the first sponge, top with the second sponge, and ice the top with the remaining buttercream.

Decorate with walnut halves.

Coffee and Walnut Cake

Mary Berry’s Coffee and Walnut Cake, rich, decadent, with a silky coffee icing, and a moist, crunchy sponge. One of my favourite desserts that makes an excellent choice for any party or celebration.

1 minute, 2 secondsVolume 90%

Notes

Always use the ingredients at room temperature – cold ingredients will result in a cold batter, than it will take longer to rise in the oven, and its texture might not be the desired one.

Make sure the butter for both the sponge and icing is soft, rather than cold. The buttercream will split if the butter is not the right consistency.

Adding milk in the buttercream helps loosening it up a bit, for an easier spread, otherwise it will be too hard to spread nicely.

Nutrition