Coffee and Walnut Cake Recipe


This lovely coffee-infused cake is the perfect match for your afternoon coffee!

Love everything coffee? Then this scrumptious coffee and walnut cake is a must-try for you. This melt-in-your-mouth cake is relatively simple to make, only taking 15 mins to prep and another 25 mins to bake. This recipe uses instant coffee to allow you to easily adjust the amount of coffee you prefer in your cake.

Perfumed by the intoxicating scent of coffee, the walnuts in this fluffy cake provide a nice crunch with every bite. The layers of smooth coffee icing elevates this cake to an aromatic level, perfect to delight coffee lovers. Enjoy a comforting cup of coffee paired with a slice of this delicious cake or pamper your friends and family at a tea party.


Serves 8 people | Prep Time 15 mins | Cook time 25 mins

Ingredients:

For the sponge:

  • 200g self-raising flour
  • 2 tablespoon instant coffee, dissolved in 1 tablespoon of boiling water
  • 200g golden caster sugar
  • 1 teaspoon baking powder
  • 4 medium eggs, beaten
  • 180ml vegetable oil
  • 100g chopped walnuts

For the icing:

  • 2 teaspoon instant coffee, dissolved in 1 teaspoon boiling water
  • 150g unsalted butter
  • 300g icing sugar

Method:

1. Preheat your oven to 180°C or gas mark 4. Dissolve your instant coffee in 1 tablespoon of boiling water in a small dish and let cool. Grease and line 2 x 20cm loose-bottomed cake tins with baking paper and set aside.

2. For the sponge, add the self-raising flour, golden caster sugar, half the walnuts and baking powder to a large mixing bowl and mix.

3. Make a well in the middle of the dry ingredients and add the vegetable oil, beaten eggs and coffee. Mix thoroughly until the batter is smooth.

4. Divide the mixture equally between 2 tins and bake for 23-28 minutes. The sponge should be golden and springy to the touch. Cover with tin foil if the top is baked but the centre is still wet to avoid burning the top while it bakes through.

5. Remove the cakes from the tins and leave to cool for 10 minutes on a cooling rack.

6. For the icing, dissolve the instant coffee in 1 teaspoon of boiling water and set aside. Beat together the icing sugar and butter until fluffy. Add the coffee and mix well.

7. Using a spatula, spread half the coffee buttercream mixture on top of one of the sponges and pop the other one on top. Use the remaining mixture to cover the top and sprinkle chopped walnuts.

Recipe Source: Mason Cash


Next Read: Three Delicious Pudding Recipes for Christmas






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