It’s time for another cake recipe. Yep, it’s been all about the sweet stuff recently! I’ve been talking about making a coffee and walnut cake for ages and ages, mainly because it’s my youngest sister’s favourite cake ever. Plus I now like coffee which means it’s a cake that I want to actually make (and then eat now), whereas previously I just wasn’t bothered! So with Easter upon us, and knowing that Becca would be home with us for the celebrations, the four day weekend seemed like the perfect time to get baking. Trust me guys this is a good recipe that you can make with your basic store cupboard ingredients. It’s super easy with as it’s just a slightly amended Victoria sponge cake, but it looks gorgeous and tastes so good.
For the cake
175g softened butter
175g brown sugar
175g self-raising flour
1 tsp vanilla extract
1 tsp baking powder
1 tbsp strong coffee powder (i used espresso granules) mixed with 2 tbsp boiling water and then cooled
For the Icing
100g softened butter
200g icing sugar
1. Preheat the oven to 180C and grease two circular baking tins
2. Cream together the butter and sugar
3. Add the eggs one at a time, beating well in between. Add the vanilla and whisk again
4. Sift in the flour and baking powder and then gently fold into the mixture
5. Add half of the coffee mixture and fold in again
6. Now divide the mixture between the two tins and bake for 20-25 mins
Once the cakes are cooled it’s time to make the icing.
7. Beat together the butter and icing sugar into a smooth icing
8. Add in the remaining coffee and mix well. Have a taste of the icing and add more coffee as needed – we added about half the same again as we like the taste of coffee a lot!
9. Use half the icing to sandwich the cakes together and then spread the remaining half on the top. Now top with your walnut halves.
Happy Baking. Lau xxx
This recipe originates from The Baking Book by Dorling Kindersley.