A classic! perfect for those coffee and cake lovers out there, our delicious Coffee & Walnut cake recipe using our very own freshly roasted coffee! Try it yourself at home by following these steps:
Ingredients
For the Sponge...
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225g Unsalted butter, plus extra for greasing
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225g Caster sugar
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4 Free-range eggs
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50ml Strong brewed coffee, in this recipe I am using our Colombia Huila in a Dark Roast
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225g Self-raising flour
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75g Walnuts
For the buttercream topping and filling...
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125g Unsalted Butter
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200g Icing Sugar
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50ml Strong brewed coffee (Colombia Huila - Dark Roast)
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Handful of Walnuts for decoration
Method
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Preheat the oven to 180C/350F/Gas 4.
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Beat the butter and sugar together in a bowl, until very light and pale.
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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.
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Add the strong brewed coffee to the mixture and stir well.
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Add the flour and walnuts and stir well to completely combine.
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Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
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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.
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Remove the cakes from the oven and leave to cool on a wire rack.
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For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
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Add the espresso and mix well.
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Spread the buttercream over the top of each cake, then place one cake on top of the other.
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Decorate the top of the cake with the walnut halves and serve in generous slices.
The result: a delicious, and a classic, coffee & walnut cake! Try it yourself and let us know what you think...
