Coffee and Walnut Cake


Coffee and Walnut Cake


For the cake:

50g walnut pieces

225g golden caster sugar

225g soft unsalted butter (plus a little for greasing)

200g plain flour

2 tablespoons of strong black coffee (made with granules or filter coffee)

2½ teaspoons baking powder

½ teaspoon bicarbonate of soda

4 large eggs

For the buttercream frosting:

350g icing sugar

175g soft unsalted butter

2½ teaspoons coffee

Approx. 10 walnut halves (to decorate)


Make the cake:

  1. Preheat the oven to 180°C/gas mark 4/350°F.
  2. Butter two 20cm/8” sandwich tins and line the base of each with baking parchment.
  3. Put the walnut pieces and sugar into a food processor and blitz to a fine powder.
  4. Add the butter, flour, coffee, baking powder, bicarbonate of soda and eggs and process to a smooth batter. If the batter is too stiff add more coffee, one tablespoon at a time.
  5. Divide the mixture between the two lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
  6. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
  7. Leave the sponges to cool completely.

Make the frosting:

  1. Pulse the icing sugar in a food processor until it is lump free, then add the butter and process to make a smooth icing.
  2. Add the coffee to the processor, pulsing to blend into the buttercream. (Alternatively, if you are doing this by hand: sieve the icing sugar and beat it into the butter with a wooden spoon before mixing in the coffee).
  3. Place one sponge on your serving plate - flat side up - and spread with half the icing.
  4. Add the second sponge on top of the first so the two flat sides of the sponges meet in the middle. Cover the top with the remaining icing.
  5. Gently press the walnut halves into the top of the icing around the edge, about 1cm apart.

 Coffee and Walnut Cake