I made this cake at the end of last year (before the chaos of having a puppy) but completely forgot all about it until I was reading the latest issue of Cake Decorating today which featured more or less the same recipe. So, I decided to dig out my photo and recipe and publish it on this blog. I find that this is quite an easy cake to make and is really just a variation on my basic sponge mix that I use for most cakes / cupcakes. I'm lazy and use coffee essence but instant coffee and boiling water is just as good.
Coffee and Walnut Cake
(Makes 2 8inch round cakes)
250g Butter, softened
250g Caster Sugar
250g Self Raising Flour, sifted
2 tsps Baking Powder
2 tsps Coffee Essence (or 3tsp strong instant coffee dissolved in 2tbsp boiling water)
100g Walnuts, chopped
- Preheat the oven to 170°C/325°F/gas mark 3. Grease 2 round cake tins.
- Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
- Add the flour, baking powder and coffee essence and continue to mix on a medium speed until all is incorporated. Stir in the chopped walnuts.
- Divide the batter evenly between the tins. Bake in the oven for 30 minutes for sponge, or until a skewer comes out clean.
- Leave to cool slightly before transferring to a wire rack.
Coffee Butter Cream Icing
150g Butter, softened
300g Icing Sugar,
2tsp Coffee Essence (or 2tsp strong instant coffee dissolved in 1tbsp boiling water)
8 Walnut Halves for decoration
- In a large mixing bowl, beat the butter, half the icing sugar and coffee essence until smooth – this can take several minutes with a hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.