Coffee and Walnut Cake Recipe

Delcious, moist Coffee and Walnt Cake made with all healthy ingredients Serves 8-10 and will keep for several days if stored in an airtight tin or tupperware container.

Ingredients.

175g butter

175g unrefined golden caster sugar

65g walnut pieces

3 large eggs

175g self-raising flour

1 teaspoons of baking powder

2 teaspoons of instant coffee granules

***

For the filling:

200g butter

400g icing sugar

2 teaspoons of instant coffee granules

60g walnut pieces

You will also need 2 x 21cm loose-bottomed sponge tins.

***

Method.

Beat the butter and sugar till it is light, pale and fluffy. You could do this by hand, but it is far easier and better with an electric mixer. Set the oven at 180°. Meanwhile, line the base of two 21cm sponge tins with greaseproof paper and chop the walnuts. Crack the eggs into a bowl, break them up with a fork and add them a little at a time to the butter and sugar, beating well after each addition.

Mix the flour and baking powder together and mix into the butter and sugar gently, with the mixer on a slow speed or by hand, with a large metal spoon. Dissolve the coffee granules in 1 tablespoon of boiling water, then stir into the cake. Chop the walnuts and fold gently into the cake.

Divide the cake mixture between the two cake tins, smooth lightly, and bake for 20-25 minutes.

To make the buttercream frosting, beat the butter till soft and pale with an electric beater, then add the sugar and beat till smooth and creamy. Stir 1 tablespoon of boiling water into the coffee granules then mix it into the buttercream. Fold in the walnut pieces.

As soon as your cake is cool, turn one half of the cake upside down on a plate or board, spread it with a good third of the buttercream, then place the second half on top. Spread the remaining buttercream on top and round the sides.

Decorate with walnut halves if desired.

 Delicious moist cake that any coffee and walnut cake freak will enjoy!