Coffee & walnut cake

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• mrs skins

  03 June 2012

  mrs skins commented on this recipe

  hi there is no where that tell's you what gas mark to put your oven on to?

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• Kayla Fuller

  15 June 2012

  Kayla Fuller commented on this recipe

  Utter pants. Didn't rise in the middle at all, something is very wrong with this recipe.....

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• tina.hills

  24 June 2012

  tina.hills commented on this recipe

  Didn't rise well, and a bit too sweet, I doubled all the ingredients so was able to get three layers but I have made better ones!

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• Nia

  04 July 2012

  Nia rated and commented on this recipe

  

  Having read the comments here - I made a mixture with double the ingredients; 250 g flour, sugar, butter and 4 eggs. I trippled the coffee too as many had commented that more was needed. Made a really good cake, but again could only split into 2 slices as it didn't rise very much. Other than that - a really really successful cake that I would do again for sure! xx

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• emilyknoles

  24 July 2012

  emilyknoles commented on this recipe

  WHAT DOSE TBLS MEAN FOR THE COFFE PLZ ANSER

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• Bazdo

  02 August 2012

  Bazdo commented on this recipe

  Dear Sir or Madam. On following recipe provided my sponge came out just one inch deep, i repeated recipe again with same results. I then gave the recipe to my daughter,who had same result. Can you advise me as to what is wrong, i suggest quantites are not enough.

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• Allilew

  19 August 2012

  Allilew commented on this recipe

  Lovely cake, I added twice as much coffee for flavour but the cake just wouldn't rise, it started too then sunk half way through cooking :-( I will be lucky to cut in 2 let alone 3 layers - I also substituted the walnuts for pecan - very nice too!

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• Dodie

  19 August 2012

  Dodie rated and commented on this recipe

  

  I have made this cake loads of times as my family love it and it's quick and easy. However,like everyone else,there is no way I have ever managed to slice into 3. I have never bothered doubling up on ingredients though as the 2 slices are enough,it's quite filling.

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• Nicolette Stagg

  04 September 2012

  Nicolette Stagg commented on this recipe

  Great Cake! Tasty, moist and easy to make. However, as already mentioned, impossible to cut into three on amounts given, just managed to cut it into two. So, next time I will make double the dose. Also used more coffee to add that little extra coffiness. Cake's disappeared overnight! Truly scrummy and will be making it again!

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• Nicolette Stagg

  04 September 2012

  Nicolette Stagg rated this recipe

  

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• sallyf246

  05 September 2012

  sallyf246 commented on this recipe

  What a lovely cake someone sais after making it for a Jubilee party that it was just like his mum used to make.

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• jimmegee

  22 September 2012

  jimmegee rated and commented on this recipe

  

  I had a sneaking suspicion that 125g was a very small cake but made it anyway and wished I'd gone to 200g sugar and flour. The mixture as it is barely covers the bottom of a normal tin and makes a fairly flat-looking cake. Never mind. Tastes great.

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• Gemma

  30 September 2012

  Gemma rated and commented on this recipe

  

  Made this cake for my friends, they loved it. Couldn't slice it into 3 so had to slice it in 2 instead.

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• oddspod

  03 October 2012

  oddspod rated and commented on this recipe

  

  A very nice cake, very rich and flavoursome. I cut it into 12 rather than 8, and I'm glad because it is so rich and sweet.

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• Noddyclock

  06 October 2012

  Noddyclock commented on this recipe

  I like this recipe a lot. I tend to double the recipe and make a really big cake, it's always gone within 24hrs. I chose to cut back on the self raising flour and substitute 15-20g of cornflour and I get a consistent rise.

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• kasia

  26 October 2012

  kasia rated this recipe

  

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• Bob

  08 November 2012

  Bob rated and commented on this recipe

  

  Simply to die for - a very dangerous cake !!

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• Louise_S

  19 November 2012

  Louise_S rated and commented on this recipe

  

  I have recently made this recipe twice; the second time I made it in a loaf tin rather than a round and didn't attempt to slice it, instead just icing the top. (I found the cake quite crumbly, although not dry, making it tricky to cut). Took it along for dessert at a friend's dinner party, and everyone loved it... I also made 1/3 more than what the recipe suggests, after finding the cake rather small for a dinner party the first time round. As a coffee lover, I also used coffee made from a mocha pot (the little metal one that goes on the stove) rather than instant coffee. This gives a quite strong flavour, but richer I think!

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• LornaD

  08 January 2013

  LornaD commented on this recipe

  I followed this recipe to the letter and my cake never rose at all!!

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• linamoon

  22 February 2013

  linamoon rated and commented on this recipe

  

  Totally agree with all the suggestions to reduce the sugar and up the coffee, I put in 100g sugar and that was perfect. Would also reduce sugar in butter icing, I have a sweet tooth but this as rather sickly. To get a 'depth of colour & flavour' to the icing I had to add a lot of coffee mix and it split. The cake was not strong in flavour so will add more next time. This is a small cake but still very nice even before changes.

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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

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Difficulty and servings

Serves 8

Preparation 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

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