Coffee and walnut cake is truly a British classic, and one of the nations all-time favourite cakes to enjoy. It is often found on dessert menus and afternoon tea trays at some of the finest five-star hotels in the UK.
225g salted butter, softened
225g caster sugar
225g self raising flour
100g walnut halves
2tbsp camp coffee essence or 1 ½ espresso shots
For the buttercream
250g icing sugar
185g salted butter, softened
1 ½ espresso shots
1. Line and grease two 20cm cake tins and preheat the oven at 160˚C on a fan setting. If you have a Miele Combination Steam Oven, preheat on Cake Plus at 160˚C.
2. Toast the walnuts in a frying pan on a medium high heat until they smell nutty and look toasted. Reserve a quarter of the walnuts to decorate the cake and roughly chop the rest.
3. In a large bowl, cream the butter and sugar together using an electric hand whisk until light and pale. Continue whisking and gradually add the eggs.
4. Once the eggs are fully incorporated, fold in the flour, salt, coffee essence and chopped walnuts.
5. Transfer the cake mixture to the lined cake tins and bake for 25 – 30 minutes.
6. For the butter cream, place the icing sugar, butter and espresso shots into a large bowl. Whisk with an electric hand whisk for 1-2 minutes until light and fluffy.
7. Remove the cake from the oven and transfer to a wire rack to cool. Once the cake is cool, spread ½ of the butter cream on top of one of the cakes. Place the other cake on top and finish with more butter cream. Finish with the remaining walnut halves to decorate.