Coffee & Walnut Cake Recipe
A family favourite for afternoon tea. This recipe uses an all-in-one method that is very similar to (could be substituted for) a Victoria Sponge Recipe with the addition of chopped walnuts and the coffee flavouring. It’s really easy to do and can be frosted with either a traditional coffee flavoured buttercream or a more sophisticated mascarpone based alternative.
For the Sponge:
230g Self-Raising Flour (sieved)
2 Tsp Baking Power (sieved)
230g Unsalted Butter (room temp)
230g Caster Sugar/Golden Caster Sugar
4 Large Eggs (room temp)
1 Tbsp Instant Espresso Powder OR 1 Tbsp Instant Coffee Granules dissolved in 2 Tbsp Boiling Water
100g Chopped Walnuts
- Heat a fan oven to 170ºC and grease and line two 20cm sandwich tins.
- Put all the ingredients (except the chopped walnuts) and beat in a mixer on a medium to high speed until all the ingredients are well combined and the batter as gone a lighter in colour.
- Fold in the chopped walnuts.
- Pour the cake mix equally between the 2 sandwich tins (475g-500g per tin).
- Put in the oven for approximately 30 mins until golden brown and spongy to the touch.
- Leave to cool in the tins for 5-10 mins before turning onto a wire cooling rack.
For the Buttercream Frosting:
Make a quantity of the Vanilla Buttercream Recipe, omitting the vanilla and add a 1 Tbsp Instant Espresso Powder OR 1 Tsp Instant Coffee Granules dissolved in 1 Tbsp Boiling Water
For the Mascarpone Frosting:
250g Mascarpone Cream Cheese
2 Tbsp Caster/Golden Caster Sugar
2-4 Tbsp Whole Milk
1 Tbsp Instant Espresso Powder OR 1 Tsp Instant Coffee Granules dissolved in 1 Tbsp Boiling Water
- Put the masparpone, sugar and coffee flavouring into a mixer and beat until well combined.
- Add the milk a tablespoon at a time until the frosting reaches the desired consistency.
To decorate the cake apply your chosen frosting to the top of each of the sandwiches using a palette knife. Stack one sandwich on top of the other and then place 8-10 walnut halves around the cake.
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