Who doesn’t love a slice of coffee and walnut cake with a cup of tea or coffee. Coffee and walnut cake is one of those flavours that’s seriously underrated and usually forgotten but this traditional cake never fails to please; its bitter-sweet flavours make it one of my all-time favourites. This classic coffee and walnut cake is topped with an easy espresso-infused buttercream icing.
Ingredients for the sponge:
50g walnut pieces
225g caster sugar
225g soft unsalted butter
200g plain flour
4 tsp instant espresso powder
2 ½ tsp baking powder
½ tsp bicarbonate of soda
1-2 x 15ml tbl milk
Ingredients for the butter cream frosting:
350g icing sugar
175g soft unsalted butter
2 ½ tsps instant espresso powder dissolved in 15ml boiling water
25g walnut halves to decorate
Preheat the oven to 180 degrees. Butter the two sandwich tins and line with baking parchment. Place the sugar and walnut pieces into the food processor and mix until it becomes a fine powder.
Add the butter, flour, espresso powder, baking powder, bicarbonate of soda and eggs and beat to a smooth paste. Add the milk by pouring slowly with the motor running. This should loosen the mixture.
Divide the mixture between the two sandwich tins and bake in the oven for 25 minutes until the sponge has risen and the tops feel springy.
Cool the cakes in their tins for approximately five minutes then remove to a wire rack. Gently peel off the baking parchment.
Whilst the cakes are cooling you can begin to make the butter cream. Place the icing sugar and butter in the food processor and wiz until smooth.
Dissolve the espresso powder in the boiling water and add to the icing mixture while still hot and blend.
Place one half of the cake onto a plate, spread half of the icing mixture on top and spread evenly. Place the other cake on top and place the rest of the butter cream on top. Decorate with walnut halves.