Recipe uploaded by

17 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or springform cake tin. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder.
2. Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
3. Stir in half the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
4. To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar.
5. Cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.

624 kcalories, protein 5.4g, carbohydrate 55.4g, fat 43.8 g, saturated fat 22.5g, fibre 0.9g, salt 1.02 g

Latest comments and suggestions

• Vicky M

  17 November 2007

  Vicky M commented on this recipe

  Personally I don't like Coffe flavoured things. I made this cake for a friend who is poorly, and this is her favourite cake. She absolutely loved it, as did my mum, nan & friend Pat. It is a quick and easy cake to make and my lot were amazed with the results.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vicky M

  17 November 2007

  Vicky M rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Northern Nigella

  13 February 2008

  Northern Nigella rated and commented on this recipe

  

  This is quick and easy to make, all the family loved it. Try it with a slightly higher concentration of coffee for a really good flavour I would use 2.5 tbspn of coffee next time and 25g less of sugar in the sponge mixture as the frosting gives the majority of the sweetness you need and less sugar in the sponge will allow the coffee aroma to come through in the sponge as well as the frosting.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Spatrick

  12 March 2008

  Spatrick rated and commented on this recipe

  

  Delcious recipe and fairly easy for someone who doesn't make many cakes!!! One thing I think would work better would be to sieve the icing sugar before mixing it with the butter! Also I couldn't manage to cut the cake into 3 - but 2 worked fine!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fave Recipes

  27 March 2008

  Fave Recipes rated and commented on this recipe

  

  I made this for my nan but I was in a hurry and put all the nuts in the cake with none left for the top! So nan didn't get any, I was worried for her dentures! So me and the children ate it, we all thought it was very nice. Sorry nan!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hilal

  08 April 2008

  Hilal rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• James Court YMCA

  18 April 2008

  James Court YMCA rated and commented on this recipe

  

  The cake turned out really well. the cake tin wasn't quite the right size but it was very nice anyway.We enjoyed the crunchiness or the nuts and the sweetness of the icing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clairejprice

  22 April 2008

  clairejprice rated and commented on this recipe

  

  Nice...verrryyyy sweet! couldnt eat much of it! I think I would cut down on sugar next time and use a little less topping! Overall good just a bit sweet for me!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Coffeebean

  13 July 2008

  Coffeebean rated and commented on this recipe

  

  I combined this recipe with one of Delia's - drizzling the sponge with some strong espresso coffee. Everyone absolutely loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• allyb

  20 July 2008

  allyb commented on this recipe

  I have made this loads of times....my stepdad is allergic to nuts so I just leave the walnuts out - this does reduce the bulk of the cake so that you can't really divide it but that is fine as it works great just iced on the top. You won't need all of the coffee mixture doing it this way..I usually just halve what is in the recipe and use just what I need of it. Try decorating it with chocolate curls. I use large eggs, also at room temperature.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• allyb

  20 July 2008

  allyb rated and commented on this recipe

  

  forgot the rating!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cookingsis

  14 August 2008

  cookingsis rated and commented on this recipe

  

  i think that this recipie neaded a bit more coffee so that you can taste it even more and dont forget to keep one or two walnuts for the decoration!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robyn

  19 August 2008

  Robyn rated and commented on this recipe

  

  Amazing butter icing... cake is lovely too but didnt rise very well. This may have been my oven though. Looks great but no idea how you would split into three. I will probably try this again some time as it really is perfect for coffee morning or work etc... looks brilliant too. Yum :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fernster

  21 August 2008

  fernster rated and commented on this recipe

  

  Read the comments before i tried the cake and added slightly more coffee. The cake was lovely, icing was great, the only thing is it didn't rise very well. Very easy to make

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mama fish

  25 September 2008

  mama fish rated and commented on this recipe

  

  Nice & easy to make. Had trouble cutting into three slices so think in future will just stick to two & it'll still look impressive.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helster

  16 October 2008

  Helster commented on this recipe

  I tried this but made one layer of sponge vanilla and made the other coffee. Looked fab together! x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sprymidget

  22 October 2008

  sprymidget rated and commented on this recipe

  

  I made this specially for my mum, the first time I've tried making a coffee and walnut cake and it was totally hopeless. I'd read the comments about it not rising but tried anyway. As soon as I put the mixture in the tin I knew it was going to be a disaster, it barely covered the bottom. I thought I had followed the recipe incorrectly but two other people checked it and I had followed it to the letter. It tasted great (my mum says - I hate walnuts) but it looked useless, I could hardly slice it into two yet alone three. Won't be doing this one again, I've got another recipe that gives a different list of ingredients. If it's good, I'll post it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chlo-Jo

  30 October 2008

  Chlo-Jo rated and commented on this recipe

  

  Absoloutly scrumptious but i woulnd't reccomend eating the whole thing to yourself as it is very filling!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anna

  11 November 2008

  Anna rated and commented on this recipe

  

  After reading the comments above, I tried this using 200g of everything instead of 125g. It was gorgeous but still impossible to cut into 3 layers! I added extra coffee, mainly because i mis-read the recipe, lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jaffapie

  20 November 2008

  jaffapie rated and commented on this recipe

  

  I made this recently with a few variations - instead of a cake I made cupcakes, added a few extra grams of walnuts (or 30!) Absolutely delicious - I'll be making this again without a doubt!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4738/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 125g butter , at room temperature
• 125g caster sugar
• 2 eggs
• 125g self-raising flour
• 1 tsp baking powder
• 2 heaped tbsp coffee , dissolved in 100ml water
• 100g walnut halves

ICING

• 200g butter
• 2-300g icing sugar

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preperation and cooking times

Ready in 1hr

Ingredients

• 125g butter , at room temperature
• 125g caster sugar
• 2 eggs
• 125g self-raising flour
• 1 tsp baking powder
• 2 heaped tbsp coffee , dissolved in 100ml water
• 100g walnut halves

ICING

• 200g butter
• 2-300g icing sugar

624 kcalories, protein 5.4g, carbohydrate 55.4g, fat 43.8 g, saturated fat 22.5g, fibre 0.9g, salt 1.02 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.