Coffee Walnut Cake - A delicious recipe for Coffee Walnut Cake, which I remember from my childhood, as my grandmother used to bake this, and it remains a favourite of mine.
225g unsalted, softened butter
225g caster sugar
4 large free-range eggs, beaten
1 tablespoon instant coffee mixed with 1 tablespoon boiling water
225g self-raising flour
75g chopped walnuts
175g softened butter
300g icing sugar
3 tablespoons instant coffee mixed with 3 tablespoons boiling water
50g chopped walnuts
12 walnut halves
A delicious recipe for Coffee Walnut Cake, which I remember from my childhood, as my grandmother used to bake this, and it remains a favourite of mine.
Pre-heat oven to 180C/350F/Gas mark 4. Grease and line 2 x 8” (20cm) sandwich tins with baking paper.
Cream the butter and sugar together until light and fluffy – I use a hand-held whisk for this.
Add the beaten eggs, a little at a time, with a tablespoon of flour to stop it curdling, and beat well between each addition of egg and flour.
Add any remaining flour, the coffee and walnut and mix well.
Divide the cake mixture between the two sandwich tins and bake for 20 to 25 minutes, or until well risen and a dark golden brown. Remove from the oven and allow to cool 2 minutes before turning the cakes out onto a wire rack.
Whilst the cakes are cooling, make the coffee buttercream; beat the butter together with the icing sugar until pale and fluffy and then add the coffee and chopped walnuts, mix well again and allow to firm up in the fridge for 15 to 20 minutes.
When the cakes are completely cold, sandwich them together with half of the coffee buttercream. Spread the rest of the buttercream over the top of the cake, and decorate with the walnut halves.