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Published August 11th 2012
A real family favourite, this is an easy and yummy recipe for Coffee and Walnut Cake with butter cream icing. Great tasting and goes well with a coffee or a nice cup of tea.
It's a pretty flexible recipe, you can make just one cake and ice the top or you can make two smaller cakes and put some of the icing in the middle and some on the top. The mixture can also be put into a shallow baking tray and made into a Coffee and Walnut Slice.
The espresso coffee is quite strong so if you like a milder taste you can use coffee syrup.
For variations on the recipe you can half the coffee and replace it with chocolate (cocoa power works well or chocolate syrup) to make it a Mocha and Walnut Cake or replace the coffee with one and a half cups of chopped dates to make a Date and Walnut Cake.
Cake Ingredients 225g unsalted butter, plus extra for greasing 225g caster sugar 4 eggs 50ml strong espresso coffee 225g self-raising flour 75g walnuts
1. Preheat the oven to 180C/350F/Gas 4. 2. In a bowl, beat the butter and sugar together until very light and pale. 3. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. 4. Add the espresso to the mixture and stir well. 5. Add the flour and walnuts and stir well to completely combine. 6. Spoon the cake mixture into a greased cake tin. 7. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
8. Remove the cake from the oven and leave to cool on a wire rack.
1. Beat the butter and icing sugar together in a small bowl until pale and light. 2. Add the espresso and mix well. 3. Spread the butter cream over the top of the cake. 4. Decorate the top of the cake with the walnut pieces and serve. You can also decorate the top with a drizzle of coffee syrup.