Description
This Coffee and Walnut Cake is the perfect combination of rich, aromatic coffee flavor and crunchy walnuts, all nestled in a soft, buttery sponge. Topped with a smooth, coffee-infused buttercream icing and garnished with walnuts, this cake is a delicious treat for any coffee lover. Ideal for afternoon tea, special occasions, or whenever you’re craving a comforting cake!
Ingredients
For the Sponge:
225g butter, softened
225g caster sugar
4 medium Waitrose Free Range British Blacktail Eggs
225g plain flour
1 tbsp baking powder
2 tbsp instant coffee powder (if you have chunkier coffee, dissolve it in 1 tsp of boiling water to make a paste before adding)
1 tbsp milk
For the Icing:
150g butter
300g icing sugar
1 tbsp instant coffee dissolved in 1 tbsp boiling water
8 walnut halves, plus extra chopped walnuts to decorate
Instructions
- Preheat the Oven: Grease 2 x 20cm round cake tins and line them with baking parchment. Preheat the oven to 180°C (160°C fan) or gas mark 4.
- Prepare the Sponge Batter: Place the butter, caster sugar, eggs, plain flour, baking powder, instant coffee powder, and milk into a large bowl (or the bowl of a stand mixer). Using an electric whisk or the paddle attachment of a stand mixer, beat the mixture for 5 minutes until smooth. Scrape down the sides of the bowl with a spatula a few times during the mixing process to ensure everything is well combined.
- Bake the Cakes: Divide the batter evenly between the two prepared tins and smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden, risen, and a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Icing: In a large bowl, place the butter, icing sugar, and coffee paste (made by dissolving instant coffee in boiling water). Use an electric whisk to beat the mixture for a few minutes until light, fluffy, and spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread half of the coffee buttercream icing on the top of one of the cakes. Place the other cake on top and spread the remaining icing on top. Decorate the cake with walnut halves and chopped walnuts for added texture and flavor.
Notes
- Make it Vegan: Substitute the butter and eggs with plant-based alternatives like dairy-free butter and flax eggs (1 tablespoon flax meal + 2.5 tablespoons water per egg). Use a non-dairy milk as well.
- Add Chocolate: For a chocolatey twist, add 1/4 cup of cocoa powder to the dry ingredients for a mocha flavor.
- Nuts: If you prefer other nuts, you can substitute the walnuts with hazelnuts, pecans, or almonds.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
