COFFEE & WALNUT CAKE
Classic British sponge cake flavored with coffee with coffee-flavored buttercream
Estimated Prep Time: 20 minutes
Ingredients
- For the Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large free-range eggs
- 225g self-raising flour
- ½ tsp baking powder
- 2 tbsp coffee granules, dissolved in 1 tbsp hot water
- 50g walnuts, chopped
- For the Buttercream Icing
- 125g unsalted butter, softened
- 225g icing sugar
- 2 tbsp strong espresso coffee
- 12 walnut halves, for decoration
- 1. Preheat the oven to 180°C (160°C fan)/Gas 4. Grease and line two 20cm sandwich tins
- 2. Make the batter: Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in the dissolved coffee
- 3. Fold in dry ingredients: Sift in flour and baking powder, then fold in the chopped walnuts
- 4. Bake: Divide the mixture between the tins and bake for 25-30 minutes until golden brown and a skewer comes out clean
- 5. Cool: Leave to cool in the tins for 5 minutes, then transfer to a wire rack
- 6. Prepare the icing: Beat butter and icing sugar until smooth, then mix in the espresso
- 7. Assemble: Spread half the icing on one cake, place the second cake on top, and spread the remaining icing over the top
- 8. Decorate: Arrange walnut halves on top
Suggestions or Tips
No suggestions have been added yet. Be the first to contribute!
