Food by Fern
Coffee and Walnut Cake
The classic combo is made extra sumptuous with coffee frosting and cream sandwiched in the middle. Even if you aren’t a huge coffee lover like myself, I ensure you this will be your go to cake from now on.
Ingredients
CAKE
- 250g Softened butter
- 250g Golden caster sugar
- 280g Self raising flour
- 1\2tsp Baking powder
- 100ml Cooled strong black coffee. Made using 2tbsp of coffee granules
- 1 tsp vanilla extract
- 85g Roughly chopped walnuts
ICING ON TOP
- 75g Icing sugar
- 1tsp Cooled strong black coffee
FILLING
- Double cream
METHOD
1. Heat oven to 180C/160C fan/gas 4.
2. Butter 2 x 20cm springform cake tins and line with baking parchment.
3. Make 100ml of coffee using the coffee granules. Leave to one side to cool.
4. Beat the butter, flour, sugar, baking powder, eggs, vanilla and the coffee (leave 1tsp for the icing) in a large bowl with an electric whisk until it is lump-free.
5. Fold in the chopped walnuts (leave a couple to decorate on top), then divide between the tins and roughly spread.
6. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean.
7. Cool the cakes in the tins. 8.Meanwhile, make the filling: whisk the cream until a stiff consistency. 9. To make the icing. Mix together the remaining coffee to the icing sugar until smooth and glossy. 10. Once the cakes are cool turned them out from the tins and start to assemble. Spread or pipe the cream over one section of the cake and then top with the other. 11. Drizzle the icing on top of the cake and decorate with the left over walnuts.
8. Bon Appétit
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