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How to Bake a Coffee and Walnut Cake

How to Bake a Coffee and Walnut Cake

If relaxing with a big slice of coffee and walnut cake and a mug of steaming coffee is your idea of a dream, read on! This classic cake combines sweet coffee-infused sponge layers with rich, smooth layers of coffee-flavoured buttercream, plus the welcome addition of crunchy, textured walnuts. Do you want to be the most sophisticated baker at afternoon tea? This recipe will help you achieve that.

Cake Ingredients:

  • 4 Eggs
  • 225g of Self-Raising Flour
  • 225g of Unsalted Butter (plus extra for greasing)
  • 225g of Caster Sugar
  • 75g of Walnuts
  • 50ml of Strong Espresso Coffee

Buttercream Ingredients:

  • 50ml of Strong Espresso Coffee
  • 200g of Icing Sugar
  • 125g of Unsalted Butter
  • 12 Halved Walnuts (to decorate)

Equipment:

Baking

METHOD: Time-Honoured Coffee and Walnut Cake

  1. Preheat your oven to 180°C (160°C fan or gas mark 4) and prepare two 8” cake tins by lightly greasing the base and sides of each.
  2. In a large mixing bowl, mix together the butter and sugar with an electric hand whisk or a wooden spoon, until you’re left with a pale, light and fluffy mixture.
  3. Add your eggs (one at a time) to the butter and sugar, ensuring you mix thoroughly between each addition. Mix in your espresso, and then add the flour and walnuts. Give the whole mixture a good stir to completely combine.
  4. Evenly divide the mixture between each cake tin. Place the tins in the oven and bake for between 25 and 30 minutes, until the cake is golden brown in appearance and passes the skewer test (place a skewer into the centre and see if it comes out clean).
  5. If sufficiently satisfied, remove the tins from the oven a let them cool for a few minutes. Transfer the cakes onto a cooling rack to cool completely before icing.
  6. Make your buttercream by beating the butter and icing sugar together until smooth and pale in appearance, then mixing in the espresso. Spread the buttercream over the top of each sponge layer using a palette knife, and then place one layer on top of the other. Arrange your halved walnuts on top of the cake for that perfect finishing touch.
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