Coffee and Walnut Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10-12 servings
This classic coffee and walnut cake is topped with an easy espresso-infused buttercream icing.
Ingredients
For the cake:
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 free-range eggs
- 50ml strong espresso coffee
- 225g flour
- 3 tsp baking powder
- 75g walnuts
For the coffee icing:
- 125g unsalted butter
- 200g icing sugar
- 50ml strong espresso coffee
- 12 walnut halves, to decorate
Method
Preheat the oven to 180C/160 fan.
In a bowl, beat the butter and sugar together until very light and pale. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. Add the espresso to the mixture and stir well. Add the flour and walnuts and stir well to completely combine.
Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
Remove the cakes from the oven and leave to cool on a wire rack.
For the coffee icing, beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well. Spread the buttercream over the top of each cake, then place one cake on top of the other.
Decorate the top of the cake with the walnut halves and serve in generous slices.
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Try this recipe, you won't be disappointed!
