Coffee & Walnut Cake
This coffee and walnut cake is a delightful treat that brings together the rich and earthy flavors of coffee and the nutty crunch of walnuts. A moist and flavorful sponge cake is layered with a smooth and creamy coffee-infused frosting. With its inviting aroma and beautiful appearance, this cake is perfect for sharing with family and friends on any occasion.
— Constant Cookbook
Ingredients
- 175g/6oz unsalted butter, plus extra for greasing
- 175g/6oz light muscovado sugar
- 3 large eggs, beaten
- 3 tbsp strong black coffee
- 175g/6oz self raising flour
- 1 1/2 tsp baking powder
- 115g/4oz walnut pieces
- walnut halves to decorate
- For the frosting
- 115g/4oz unsalted butter
- 200g/7oz icing sugar
- 1 tbsp strong black coffee
- 1/2 tsp vanilla extract
Instructions
- Grease and line the bases of two 20-cm/8-inch sandwich tins preheat the oven to 180C/gas mark 4.
- Cream together the butter and muscovado sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.
- Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.
- Divide the mixture between the prepared cake tins and smooth level. Bake in preheated oven for 20-25 minutes, or until golden brown and springy to the touch. Turn out onto a wire rack to cool.
- For the frosting, beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy.
- Use about half the mixture to sandwich the cakes together, then spread the remaining frosting on top and swirl with a pallet knife (optional) decorate with walnut halves.
Yield
Serves 8
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