Coffee and Walnut Cake
A coffee and walnut sponge covered in coffee buttercream and finished with walnut halves.
30ml
100g
softened275g
175g
3piece
175g
1tsp
200g
30ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 3tbsp | — | — | ||
| 2 | | 30ml | — | — | |
| 3 | | 100g | — | — | |
| 4 | | 275g | softened | — | |
| 5 | | 175g | — | — | |
| 6 | | 3piece | — | — | |
| 7 | | 175g | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 200g | — | — | |
| 10 | | 30ml | — | — |
Turn the oven to 180 °C and leave it to come up to temperature.
Line the base of a 20 cm round cake tin, at least 5 cm deep, with a disc of baking paper.
Tip the instant coffee into the small bowl.
Pour 30 ml of just-boiled water from the kettle over the coffee.
Water · 30 ml
Stir until the coffee has fully dissolved, then set it aside to cool slightly.
Roughly chop the walnuts into small, uneven pieces on the board.
Walnuts · 75 g
Tip the chopped walnuts into a small bowl and set aside.
Add the softened butter to a large mixing bowl.
Unsalted butter · 175 g
Add the caster sugar to the bowl with the butter.
Caster sugar · 175 gBeat the butter and sugar together vigorously until the mixture is very pale, light and fluffy.
Crack the eggs one at a time into the bowl, beating well after each addition.
Egg · 3 pieceBeat the eggs in thoroughly until the mixture is smooth and well combined.
Pour the cooled coffee liquid into the batter and stir briefly to combine.
Sift the self-raising flour over the batter.
Self-raising flour · 175 gAdd the baking powder to the bowl.
Baking powder · 1 tspFold the flour into the batter gently with a large spoon, using slow, sweeping strokes until just combined and no streaks of flour remain.
Add the chopped walnuts to the batter.
Fold the walnuts through the batter evenly with a few gentle strokes.
Scrape the batter into the prepared tin and level the top with the back of a spoon.
Slide the tin into the oven.
Bake the cake for 40 minutes, or until risen, golden and a skewer inserted into the centre comes out clean.
Using oven gloves, remove the tin from the oven and place it on a wire rack.
Leave the cake to cool in the tin for 10 minutes, then turn it out onto the rack and leave it to cool completely, about 1 hour.
Put the softened butter into a medium bowl.
Unsalted butter · 100 g
Sift the icing sugar over the butter.
Icing sugar · 200 gAdd the double cream to the bowl.
Double cream · 30 mlAdd the remaining instant coffee directly to the bowl.
Beat everything together until the buttercream is very smooth, pale and fluffy, scraping down the sides of the bowl as you go.
Place the cooled cake on a cake stand and spread the coffee buttercream generously over the top and sides using a palette knife, swirling it into soft peaks.
Scatter the remaining walnut halves over the top of the iced cake to finish. Serve the same day, or keep the cake in the fridge and bring it back to room temperature before serving.
Walnuts · 25 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 180 °C and leave it to come up to temperature.⏱ 10 min |
| 2 | — | | Line the base of a 20 cm round cake tin, at least 5 cm deep, with a disc of baking paper.⏱ 1 min |
| 3 | 2 tbsp | | Tip the instant coffee into the small bowl.⏱ 10sResultInstant coffee |
| 4 | 30 ml | | Pour 30 ml of just-boiled water from the kettle over the coffee.⏱ 10sResultInstant coffee and water |
| 5 | — | | Stir until the coffee has fully dissolved, then set it aside to cool slightly.⏱ 20sResultCoffee liquidused in step 13 |
| 6 | 75 g | | Roughly chop the walnuts into small, uneven pieces on the board.⏱ 45sResultRoughly chopped walnuts |
| 7 | Roughly chopped walnutsstep 6 | | Tip the chopped walnuts into a small bowl and set aside.⏱ 10sResultRoughly chopped walnutsused in step 17 |
| 8 | 175 g | | Add the softened butter to a large mixing bowl.⏱ 10sResultUnsalted butter |
| 9 | 175 g | | Add the caster sugar to the bowl with the butter.⏱ 10sResultUnsalted butter and caster sugar |
| 10 | — | | Beat the butter and sugar together vigorously until the mixture is very pale, light and fluffy.⏱ 4 minResultPale creamed butter and sugar |
| 11 | 3 piece | | Crack the eggs one at a time into the bowl, beating well after each addition.⏱ 30sResultPale creamed butter and sugar and egg |
| 12 | — | | Beat the eggs in thoroughly until the mixture is smooth and well combined.⏱ 1 minResultEgg-enriched beaten batter |
| 13 | Coffee liquidstep 5 | | Pour the cooled coffee liquid into the batter and stir briefly to combine.⏱ 10sResultCoffee liquid and egg-enriched beaten batter |
| 14 | 175 g | | Sift the self-raising flour over the batter.⏱ 10sResultCoffee liquid and egg-enriched beaten batter and self-raising flour |
| 15 | 1 tsp | | Add the baking powder to the bowl.⏱ 5sResultEgg-enriched beaten batter and self-raising flour mixture |
| 16 | — | | Fold the flour into the batter gently with a large spoon, using slow, sweeping strokes until just combined and no streaks of flour remain.⏱ 1 minResultCoffee walnut cake batter |
| 17 | Roughly chopped walnutsstep 7 | | Add the chopped walnuts to the batter.⏱ 10sResultRoughly chopped walnuts and coffee walnut cake batter |
| 18 | — | | Fold the walnuts through the batter evenly with a few gentle strokes.⏱ 20sResultWalnut-studded coffee cake batter |
| 19 | Walnut-studded coffee cake batterstep 18 | | Scrape the batter into the prepared tin and level the top with the back of a spoon.⏱ 15sResultWalnut-studded coffee cake batter |
| 20 | — | | Slide the tin into the oven.⏱ 5sResultWalnut-studded coffee cake batter |
| 21 | — | | Bake the cake for 40 minutes, or until risen, golden and a skewer inserted into the centre comes out clean.⏱ 40 minResultBaked coffee and walnut cake |
| 22 | — | | Using oven gloves, remove the tin from the oven and place it on a wire rack.⏱ 15sResultBaked coffee and walnut cake |
| 23 | — | | Leave the cake to cool in the tin for 10 minutes, then turn it out onto the rack and leave it to cool completely, about 1 hour.⏱ 1 hr 10 minResultCooled coffee and walnut cakeused in step 29 |
| 24 | 100 g | | Put the softened butter into a medium bowl.⏱ 10sResultUnsalted butter |
| 25 | 200 g | | Sift the icing sugar over the butter.⏱ 10sResultUnsalted butter and icing sugar |
| 26 | 30 ml | | Add the double cream to the bowl.⏱ 5sResultUnsalted butter and icing sugar and double cream |
| 27 | 1 tbsp | | Add the remaining instant coffee directly to the bowl.⏱ 5sResultUnsalted butter and icing sugar mixture |
| 28 | — | | Beat everything together until the buttercream is very smooth, pale and fluffy, scraping down the sides of the bowl as you go.⏱ 3 minResultCoffee buttercream |
| 29 | Cooled coffee and walnut cakestep 23 | | Place the cooled cake on a cake stand and spread the coffee buttercream generously over the top and sides using a palette knife, swirling it into soft peaks.⏱ 1 minResultIced coffee and walnut cake |
| Coffee buttercreamstep 28 | |||
| 30 | 25 g | | Scatter the remaining walnut halves over the top of the iced cake to finish. Serve the same day, or keep the cake in the fridge and bring it back to room temperature before serving.⏱ 20sResultCoffee and Walnut Cake |
| Total Time | 2 hr 5 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 1,307kcal | |
| 16g | |
| 80g | |
| 40g | |
| 138g | |
| 96g | |
| 3g | |
| 353mg |
Coffee and Walnut Cake
A coffee and walnut sponge covered in coffee buttercream and finished with walnut halves.
What you’ll doYou will cream butter and sugar until pale, beat in eggs, then fold in flour and walnuts moistened with cooled coffee liquid. Bake until a skewer comes out clean, cool completely, then whip a coffee buttercream and spread it over the cake, finishing with walnut pieces.
Ingredients
- Instant coffee3 tbsp
- Water30 ml
- Walnuts100 g
- Unsalted butter, softened275 g
- Caster sugar175 g
- Egg3 piece
- Self-raising flour175 g
- Baking powder1 tsp
- Icing sugar200 g
- Double cream30 ml