Coffee and Walnut Cake ☕🌰
This Coffee and Walnut Cake is a British classic, combining the rich flavours of coffee and crunchy walnuts in a soft, moist sponge. Perfect for afternoon tea or any time you want a comforting slice of cake!
Ingredients:
🍰 Plain flour: 200g
🍬 Baking powder: 2 tsp
🥄 Bicarbonate of soda: 1 tsp
🧂 Pinch of salt
🍯 Butter: 175g, softened
🍬 Caster sugar: 200g
🍳 Eggs: 3 large
☕ Instant coffee: 2 tbsp, dissolved in 2 tbsp hot water
🥛 Whole milk: 100ml
🌰 Chopped walnuts: 100g
🍦 Double cream: 250ml
🍯 Icing sugar: 100g
☕ Espresso or strong coffee: 1 tbsp (for the icing)
🌰 Whole walnuts: 12-15 for decoration (optional)
Method:
🍳 Preheat the oven to 180°C (fan) and grease two 20cm round cake tins, lining the bottoms with baking paper.
🍯 Cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated.
☕ Mix the dissolved coffee into the milk, then add this to the butter and sugar mixture, along with the sifted plain flour, baking powder, bicarbonate of soda, and a pinch of salt. Stir until smooth.
🌰 Fold in the chopped walnuts evenly through the batter.
🍰 Divide the batter evenly between the two prepared cake tins and smooth the tops. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
🍰 Cool the cakes in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
🍦 Whip the double cream with icing sugar until stiff peaks form. Once the cakes are cool, spread a layer of whipped cream on top of one cake.
☕ Mix the espresso into the remaining whipped cream and spread it over the second cake layer.
🌰 Sandwich the cakes together and decorate the top with whole walnuts for that final touch!
Serving Information:
⏱ Prep Time: 20 minutes | 🍳 Cooking Time: 30 minutes | 🍴 Servings: 10 | 🔥 Calories: ~320 per serving
Perfect for sharing or indulging on your own, this cake is bound to be a hit with coffee lovers!