RECIPE
Coffee Walnut Cake
Ultimate coffee and walnut cake
55
minutes
This is our ultimate coffee and walnut cake! Moist coffee sponge, soft coffee buttercream and drizzled with a coffee glaze and topped with walnuts.
Community favourite
Ingredients
Serves
1
- For the cake:
- 225.00 g butter or reduced fat butter spread suitable for baking
- 225.00 g golden caster sugar
- 4.00 large eggs, at room temperature
- 55.00 g ground almonds (optional)
- 2.00 tbsp NESCAFÉ® Gold Blend, dissolved in 3tbsp boiling water, then cooled
- 25.00 g chopped walnuts
- 225.00 g self-raising Flour
- For the buttercream:
- 150.00 g reduced fat butter spread, or butter, softened
- 150.00 g golden icing sugar, sifted
- 1.00 tsp coffee liquid from the icing, below
- 1.00 tbsp NESCAFÉ® Gold Blend dissolved in 1tbsp boiling water
- 150.00 g fondant icing sugar, sieved
- 25.00 g chopped walnuts
- Allergens in this recipe: Flour, Nuts, Milk, Eggs
Equipment
-
Deep loose-based cake tin
Step
1
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6
Step
2
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6
Step
3
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6
Step
4
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6
Step
5
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6
Step
6
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6
Step
1
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6
Preheat the oven to 180°C, (160°C for fan ovens) Gas Mark 4. Grease and base line the cake tin.
Step
2
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6
Place the sponge ingredients except the walnuts into a large mixing bowl and beat until light and creamy with an electric hand mixer.
Step
3
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6
Fold in the chopped walnuts and spoon the mixture into the tin. Bake for about 45-50 minutes, or until well risen and a skewer comes out clean.
Step
4
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6
When the cake is cold, beat the ingredients for the filling together in a bowl until you have a soft buttercream. Split the cake into two or three layers and then sandwich back together with the filling.
Step
5
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6
Gradually mix the coffee liquid into the fondant icing sugar, adding more water, in drops, to form a thick icing.
Step
6
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6
Spread the icing onto the centre of the cake and coax it to the sides. Sprinkle with walnuts if using and leave to set.
Coffee Walnut Cake
Also try this with
We have a variety of other NESCAFÉ® instant coffees that you can use to make an ultimate coffee and walnut cake.
