Description
Rich coffee and walnut cake brings classic British comfort to dessert tables with deep, aromatic flavors. Moist layers of nutty goodness merge perfectly, promising delightful moments of pure indulgence for coffee enthusiasts and cake lovers alike.
Ingredients
Scale
Cake Ingredients:
- 100 grams (3.5 ounces) unsalted butter
- 100 grams (3.5 ounces) caster sugar
- 2 free-range eggs
- 100 grams (3.5 ounces) self-raising flour
- 1/2 level teaspoon baking powder
- 1 tablespoon coffee granules
- 50 grams (1.75 ounces) chopped walnuts
Frosting Ingredients:
- 125 grams (4.5 ounces) unsalted butter
- 225 grams (8 ounces) icing sugar
- 1 tablespoon coffee granules
Decoration Ingredients:
- 8 walnut halves
Instructions
- Warm the oven to 180°C (160°C fan) / 350°F and prepare two 18cm cake tins by greasing and lining with parchment paper.
- Using an electric mixer, whip the butter and sugar until light and fluffy, creating a creamy base for the cake.
- Gradually incorporate eggs into the butter mixture, mixing thoroughly after each addition to ensure a smooth, homogeneous batter.
- Gently fold in the flour, baking powder, instant coffee powder, and finely chopped walnuts, creating a rich, aromatic mixture.
- Evenly distribute the batter between the prepared cake tins, ensuring a smooth surface for consistent baking.
- Bake in the preheated oven for approximately 20 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and allow the cakes to cool completely on a wire rack, which prevents soggy bottoms and ensures proper texture.
- Prepare the coffee buttercream by beating butter, icing sugar, and instant coffee powder until the mixture becomes smooth and creamy.
- Once cooled, sandwich the two sponge layers together with half of the coffee buttercream, creating a delectable filling.
- Spread the remaining buttercream over the top of the cake, creating an even, glossy finish.
- Garnish with additional chopped walnuts around the edges or on top for a decorative and crunchy touch.
Notes
- Grinding whole coffee beans just before mixing ensures maximum flavor intensity and aromatic richness in the cake.
- Toasting walnuts briefly before chopping enhances their nutty flavor and adds delightful crunch to the cake’s texture.
- Using room temperature eggs and butter helps create a smoother, more evenly mixed batter with better rising potential.
- For gluten-free adaptation, substitute wheat flour with a high-quality gluten-free blend and add xanthan gum for better structure.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 354 kcal
- Sugar: 33 g
- Sodium: 110 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg