Ingredients
- 150g unsalted butter, softened
- 150g caster sugar
- 3 large eggs, beaten
- 150g self raising flour
½
- tsp baking powder
- 2tsp coffee granules dissolved in a little boiling water
- 50g walnuts, roasted and chopped
For the coffee syrup:
- 2tbsp light muscovado sugar
- 1tbsp coffee granules mixed with 2tbsp boiling water and 1tbsp Camp coffee essence
For the coffee buttercream:
- 50g unsalted butter, softened
- 100g icing sugar, sifted
- 2tsp coffee granules mixed with 1tbsp boiling water
For the coffee glacé icing:
- 75g icing sugar, sifted
- 2tsp coffee granules mixed with 1tbsp boiling water
- 75g walnut pieces, for decoration
You will need:
- 2 x 20cm loose-bottomed sandwich tins, greased and base-lined with baking parchment paper
Method
- Preheat oven to 180 C, 160 C fan, gas 4. Place the butter and caster sugar in the bowl of an electric mixer and beat for 5 minutes until very pale and creamy. Gradually add the eggs a little at a time, beating continuously until all incorporated.
- Sift together the flour and baking powder and gently fold into the butter mixture along with the dissolved coffee and the walnuts.
- Divide the mixture evenly between the tins, smoothing the top with a palette knife. Bake on the centre shelf of the oven for 20-25 minutes or until well risen and golden brown.
- While the cakes are baking, make the coffee syrup. Place all the ingredients in a bowl and stir until it has all dissolved.
- Pour the coffee syrup evenly over both sponges while they are still in the tins. Allow the cakes to cool completely before turning out on to a wire rack.
- To make the coffee buttercream, place the softened butter in the bowl of an electric mixer, add the sifted icing sugar and dissolved coffee, and beat until smooth. If the icing is a little stiff then add a few more drops of boiling water until you have a spreadable consistency.
- For the finishing touch, make the glacé icing. Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency. To assemble the cake, place one cake on a large plate, spread over the coffee buttercream and sandwich with the other cake. Be careful not to let it break. Spread the glacé icing over the top and decorate with the walnut pieces.
Top Tip for making Coffee and Walnut Cake
The cakes can be frozen, un-iced, for up to one month. Defrost and ice before serving
-
Chocolate coffee brownie mince pies
Try a new spin on an old classic with these chocolate coffee brownie mince pies, the perfect blend of familiar, comforting, Christmas flavours with a crowd-pleasing chocolate and coffee twist
By Jen Bedloe Published
-
Coffee and Pecan Streusel Cake
By Jane Curran Published
-
Coffee and Macadamia Nut Meringue
By Woman and Home Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Hosting a dinner party? Gwyneth Paltrow’s chic hexagonal plates are the contemporary touch that will elevate your table
The modern style will give your table setting a chic and sleek update
By Charlie Elizabeth Culverhouse Published
-
James Middleton's cosy coffee corner with Emma Bridgewater mug and rustic wooden table has got us excited for slow autumnal mornings
James Middleton shared a glimpse at his coffee table set-up and the 'rustic' and 'homely' style is something we'll be copying this season
By Emma Shacklock Published
-
Jennifer Lopez's coffee-coloured slingbacks are the chic (but comfy) heels we need in our spring wardrobe
We'll be investing in this Jennifer Lopez-approved trend for spring and beyond
By Lauren Hughes Published