Coffee & Walnut Cake
This was my first time making a coffee and walnut cake and I'd say it came out pretty well!
You can use whatever instant coffee you like in this! The stronger the better!
For the cake:
- 200g unsalted butter, softened
- 2tbsp instant ground coffee
- 200g caster sugar
- 4 medium eggs
- 200g self-raising flour
- 1tsp baking powder
- 100g walnut halves, roughly chopped
For the buttercream icing:
- 2tsp instant coffee
- 150g unsalted butter
- 300g icing sugar
- two 20cm sandwich tins
- Preheat the oven to 180C/fan 160C/Gas Mark 4 and line both of your cake tins with baking paper. Dissolve the 2tbsp ground coffee in 1tbsp boiling water and allow to cool for 10 mins.
- Beat together the butter and sugar until fluffy and well combined, then add the eggs one at a time whilst adding a spoonful of the flour to prevent the mixture from curdling.
- Using a large metal spoon, fold in the remaining flour and baking powder before stirring in half of the walnuts.
- Divide the mixture between the two tins before placing into the preheated oven for 20-25 mins or until golden and springy to the touch. Remove from the oven once done and allow to cool for around 10 mins before removing from their tins.
- Whilst the cakes are cooling, make the buttercream. Dissolve the coffee granules in a tablespoon of boiling water. Beat together the butter and icing sugar until smooth before pouring in the dissolved coffee and then beating this in. Using a palette knife, sandwich the two cakes together before spreading the remaining icing onto the top. Sprinkle the remaining walnuts on top.
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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