Walnut and coffee cake or coffee and walnut cake is a cake made with a normal sponge cake recipe with the addition of coffee, usually either instant coffee or Camp Coffee, and walnut pieces. The cake is often filled with flavoured butter icing and topped with more butter icing and half-walnuts.
INGREDIENTS
- 175 g / 6 oz Unsalted butter, plus extra for greasing
- 175 g / 6 oz Light muscovado sugar
- 3 Large eggs, beaten
- 3 tbsp Strong black coffee
- 175 g / 6 oz Self-raising flour
- 1 1/2 tsp Baking powder
- 115 g / 4 oz Walnut pieces
- Walnut halves, to decorate
FROSTING
- 115 g / 4 oz Unsalted butter
- 200 g / 7 oz Icing sugar
- 1 tbsp Strong black coffee
- 1/2 tsp Vanilla extract
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease and line the bases of two 20-cm / 8-inch sandwich tins.
Cream together the butter and muscovado sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.
Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.
Divide the mixture between the prepared cake tins and smooth level. Bake in the preheated oven for 20 – 25 minutes, or until golden brown springy to the touch. Turn out onto wire rack to cool.
For the frosting, beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy.
Use about half the mixture to sandwich the cakes together, then spread the remaining frosting on top and swirl with a palette knife. Decorate with halves.
Making & Baking 