The ultimate sweet and rich coffee and walnut cake recipe, perfect with a nice cup of cappuccino or latte. Try this recipe out and you won't be disappointed with the amazing taste and consistency!
READY IN 50 minutes, plus cooling time
COOKING TIME 25 minutes
PREP TIME 15 minutes
SERVES: 8
INGREDIENTS
200g unsalted butter, plus extra for greasing
2 tbsp instant coffee
200g golden caster sugar
4 medium free-range eggs
200g self-raising flour
1 tsp baking powder
100g walnut halves, roughly chopped
For the buttercream icing
2 tsp instant coffee
150g unsalted butter
300g icing sugar, sifted
Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.
Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.
Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.
Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined.
Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.
Nutritional Facts
Each serving provides
ENERGY 3291kj/786kcal 39%
FAT 47.7g 68%
SATURATES 23.0g 115%
SUGARS 61.5g 68%
SALT 0.5g 8%
% of the Reference Intakes
Typical values per 100g: Energy 1892kj/452kcal
Each serving provides
79.0g carbohydrate
1.6g fibre
9.3g protein
If you liked this recipe, then follow our blog to discover our next coffee treat.
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