Recipe: Coffee and Walnut Cake


This cake is super tasty and looks great in pictures!

Sponge recipe

  • 4 medium eggs, room temperature
  • Self-raising flour
  • Butter, softened
  • Golden caster sugar
  • 1 tsp baking powder
  • 75g walnuts (blended into fine-ish powder)
  • 50ml espresso or strong coffee

Method

  1. Firstly, preheat the oven to 180C/Gas 4
  2. Netx, you will need to take 4 eggs and weigh these in their shells.
  3. Then you measure equal amounts of sugar, butter and flour. I don’t like my sponge to be overly sweet so I usually use only ⅔ sugar = 170g.
  4. Beat butter and sugar until pale and fluffy.
  5. Break eggs into a bowl, break these with fork then add slowly to the butter mixture. Add some flour if the mix splits.
  6. Mix all the dry ingredients, then slowly add it to the mix.
  7. Lastly add the espresso. If you feel like the cake mix is too dry, add 1-2tbsp milk.
  8. Butter 23cm cake mould and bake the sponge for 40-50 minutes until the skewer comes out clean.

For Buttercream

  • 100g butter, softened
  • 150g icing sugar
  • 50ml espresso or strong coffee
Beat together butter and sugar until pale and fluffy, then add slowly espresso until fully incorporated.

For Glaze

  • Icing sugar
  • Single espresso, cooled

Add icing sugar to cooled espresso to make relatively thick paste.

To Decorate

50g walnuts, slightly toasted (about 8 minutes @ 180C) then roughly chopped