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Coffee & walnut cake
Serves 8
More effort
Total time:
10 minutes cooling time
A blend of coffee and walnut sponge topped with coffee frosting.
Skip to 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
Method
step 1
Grease and line the bases of two 20-cm/8-inch sandwich tins preheat the oven to 180C/gas mark 4.step 2
Cream together the butter and muscovado sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.step 3
Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.step 4
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.step 5
For the frosting, beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy.step 6
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.
