Coffee & walnut cake 🥰
Recipe/method 👇
Ingredients
- 100g/3½oz unsalted butter, (I use marg) softened, plus extra for greasing
- 100g/3½oz caster sugar
- 2 large free-range eggs
- 100g/3½oz self-raising flour (GF)
- 1 level tsp baking powder (GF)
- 50g/1¾oz chopped walnuts
- 1 tbsp coffee essence (I added extra for a stronger taste)
For the filling and topping - 75g/2¾oz unsalted butter, softened
- 225g/8oz icing sugar, sifted (I used half this and half vanilla latte flavour icing sugar)
- 2 tsp coffee essence
- 8 walnut halves, to decorate
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 18cm/7in sandwich tins and line the bases with baking paper.�
- Put the butter, sugar, eggs, flour, baking powder, walnuts and coffee essence in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth. �
- Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. �
- Bake for 20–25 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.�
- For the filling and topping, beat the butter and gradually add the icing sugar. Add the milk and coffee essence and beat until smooth.�
- Choose the cake with the best top, then put the other cake top-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.�
