No fail coffee and walnut cake
Makes one large cake
Easy
Prep:
Cook:
This traditional cake is full of surprises and if followed carefully will never fail but impress those lucky enough to taste it!
Skip to ingredients
Showing items 1 to 6 of 6
Sponge
- 225g Unsalted Butter
- 225g Caster Sugar
- 4 large Eggs
- 2 heaped tsp coffee granuals dissolved in 50ml water
- 225g Self raising flour
- 75g walnuts chopped
Filling / Topping
- 225g Unsalted Butter
- 225g Caster Sugar
- 4 large Eggs
- 2 heaped tsp coffee granuals dissolved in 50ml water
- 225g Self raising flour
- 75g walnuts chopped
- 125g unsalted butter
- 225g icing sugar
- 3 tsp coffee granuals dissolved in 1 tsp of water
- walnuts to decorate on top
Method
step 1
Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.step 2
One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.step 3
Add the flour and chopped walnuts and gently fold in until fully combined.step 4
Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.step 5
Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.step 6
Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.
