Hi Felicity here…
I love coffee and walnut cake, but had never made it until a few weeks ago when I was asked to bake a cake for a charity tea event. The organiser specifically requested coffee and walnut cake so, feeling a little nervous about making a cake for anyone other than family that I had never made before, I tracked down a recipe in Lorraine Pascale’s Fast, Fresh and Easy Food and started baking.
I doubled the quantities so that I could make two cakes on the basis that if it was inedible I would not inflict it on anyone else. I need not have worried – the cake was delicious and light and I would thoroughly recommend it to anyone who likes coffee and walnut cake. Here’s the recipe – enjoy!
175g very soft butter
3tbsp instant coffee powder
100g walnut halves
150g self-raising flour
50g wholemeal flour
200g soft light brown sugar
1tsp baking powder
4 medium eggs
1 tsp vanilla extract
1 tbsp caster sugar
400g icing sugar
200g very soft butter
2tbsp instant coffee powder
Baking the cake
Pre heat the oven to 180˚c (fan 160, 350 F, gas mark 4). Put kettle on to boil. Grease and line bottom of two sandwich tins.
First make the sponge. Put coffee into mug and add 3 tablespoons hot water. Mix until smooth. Finely chop half of the walnuts and set aside.
Put the flours, sugar and baking powder into a large bowl and stir together. Add the butter, eggs, vanilla extract, prepared coffee and chopped walnuts. Beat hard until smooth. Divide the mixture between the two tins and put into heated oven for about 25 minutes.
About 5 minutes before the cake is ready, make a syrup from the coffee powder, sugar and two tablespoons of hot water. Stir until the sugar has dissolved.
Check the cakes are ready (a skewer should come out clean). Once ready, remove from the oven and brush with the coffee syrup. Once cool enough to handle transfer the cakes to a wire rack and remove the baking paper.
As the cakes cool, make the buttercream by sifting the icing sugar into a large bowl. Add the butter and beat hard until light and fluffy. Blend the coffee powder in a mug with 1 tablespoon of hot water and stir into the buttercream. Once the cakes have cooled cover one sponge with butter cream and lay the other sponge on top, spread the rest of the buttercream over the top and decorate with the rest of the walnut halves.