Coffee And Walnut Cake
Indulge in the rich flavors of this coffee and walnut cake, a delightful treat that pairs perfectly with your favorite cup of coffee. With a moist sponge, crunchy walnuts, and a luscious coffee buttercream, this cake is a true classic that will impress your friends and family. Enjoy the perfect balance of sweetness and nuttiness in every bite of this delicious bake.
— Constant Cookbook
Ingredients
- 100g/4oz soft butter or baking
- 100g/4oz caster sugar
- 2 large free-range eggs
- 100g/4oz self-raising flour
- 1 tsp baking powder
- 50g/2oz chopped walnuts
- 1 tbsp coffee essence
- 75g/3oz butter
- 225g/8oz icing sugar
- 2 tsp milk
- 2 tsp coffee essence
- 8 walnut
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 18cm/7in sandwich tins and line the bases with baking paper.
- Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. Fold in the walnuts.
- Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
- Bake for 15-20 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
- For the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth.
- Choose the cake with the best top, then put the other cake top-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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