Coffee and Walnut Cake
Author: Jenny Paulin
Cook time:
Total time:
Serves: 10
- 200g unsalted butter
- 100g dark brown sugar
- 100g caster sugar
- 50ml strong shot of black coffee/ espresso
- 150g self raising flour
- 50g walnuts - ground
- *For the frosting*
- 150g icing sugar
- 75g unsalted butter
- 25g ground walnuts
- 1 tbsp milk
- 40ml espresso coffee
- Pre heat the oven to 180oC / 160oC
- Grease and line 2 x 8inch cake tins
- Cream the butter and sugar together for a a few minutes until pale and creamy
- Add the eggs and beat well
- Add the cooled espresso and a spoonful of flour and beat again
- Now fold in the flour until combined
- Divide the batter between the two cake tins, and bake in the oven for 20-25 mins until risen and cooked right through
- Leave to cool before removing from the tins
- *Frosting*
- Beat the butter until soft
- Carefully add the icing sugar - you might want to do this in two parts - and beat until soft and creamy
- Add all but 1 tbsp of the ground walnuts, milk and coffee and beat to make a nice consistency
- Now spread half the frosting onto the two sponges and sandwich together and add the rest of the frosting onto the top of the cake
- Sprinkle the rest of the ground walnuts onto the frosting for a final decoration.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/02/coffee-walnut-cake.html
3.5.3226