Coffee and Walnut Cake
Ingredients
Sponge
- 80g walnuts (split into 50g and 30g portions)
- 225g softened butter
- 225g caster sugar
- 4 large eggs
- 5 tsps instant coffee powder
- 200g SR flour
- 1 tsp baking powder
- 3 tbsp milk
- Pinch of salt
Buttercream topping
- 175g softened butter
- 350g sifted icing sugar
- 3 tsp coffee powder
- 1 tbsp fresh boiled water
- 50g rough chopped walnuts
Preparation
Put the 50g of walnuts with the sugar into a grinder and whizz until fine, then add to the butter to a mixing bowl and beat until light and fluffy with a mixer/hand mixer.
Beat in the eggs one at a time, then the coffee powder, baking powder and pinch of salt, then fold in the flour before adding the milk. Rough chop the 30g walnut portion and fold in.
Preheat fan oven to 160 degrees Celsius. Grease and line two approx 20cm/8inch cake tins, divide the cake batter between the two and smooth out. Bake for 30mins. Remove and set aside to cool.
Make the buttercream. Beat the icing, sugar and butter in a bowl til smooth, then put the coffee powder in a cup with the water, stir and mix through the buttercream.
Remove the sponges from the tins, turn the bottom sponge upside down and spread half the buttercream over evenly. Put the second sponge on, ‘top up’ and spread on the remaining buttercream. Top with chopped walnuts.
