Coffee & Walnut Cake
8 people
00h 15
00h 25Enjoy a slice of this delicious coffee and walnut cake with a cuppa! Perfect to bake for a special occasion.
Ingredients and Method
Ingredients
- For the sponge:
- 200g self-raising flour
- 2 tbsp instant coffee, dissolved in 1 tbsp boiling water
- 200g golden caster sugar
- 1 tsp baking powder
- 4 medium eggs, beaten
- 180ml vegetable oil
- 100g chopped walnuts
- For the icing:
- 2 tsp instant coffee, dissolved in 1 tsp boiling water
- 150g unsalted butter
- 300g icing sugar
Method
- Preheat your oven to 180°C/gas mark 4. Dissolve your instant coffee in 1 tbsp of boiling water in a small dish and let cool. Grease and line 2 x 20cm loose-bottomed cake tins with baking paper and set aside.
- For the sponge, add the self-raising flour, golden caster sugar, half the walnuts and baking powder to a large mixing bowl and mix.
- Make a well in the middle of the dry ingredients and add the vegetable oil, beaten eggs and coffee. Mix thoroughly until the batter is smooth.
- Divide the mixture equally between 2 tins and bake for 23-28 minutes. The sponge should be golden and springy to the touch. Cover with tin foil if the top is baked but the centre is still wet to avoid burning the top while it bakes through.
- Remove the cakes from the tins and leave to cool for 10 minutes on a cooling rack.
- For the icing, dissolve the instant coffee in 1 tsp of boiling water and set aside. Beat together the icing sugar and butter until fluffy. Add the coffee and mix well.
- Using a spatula, spread half the coffee buttercream mixture on top of one of the sponges and pop the other one on top. Use the remaining mixture to cover the top and sprinkle chopped walnuts.
