COFFEE & WALNUT CAKE Classic British sponge cake flavored with coffee with coffee-flavored buttercream
British 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 tins2. Make the batter: Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in the dissolved coffee3. Fold in dry ingredients: Sift in flour and baking powder, then fold in the chopped walnuts4. Bake: Divide the mixture between the tins and bake for 25-30 minutes until golden brown and a skewer comes out clean5. Cool: Leave to cool in the tins for 5 minutes, then transfer to a wire rack6. Prepare the icing: Beat butter and icing sugar until smooth, then mix in the espresso7. Assemble: Spread half the icing on one cake, place the second cake on top, and spread the remaining icing over the top8. Decorate: Arrange walnut halves on top
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