Coffee and walnut cake

PennyBy Penny    

July 30, 2015


2 tblspns instant coffee

100g walnut halves

225g butter

225g light brown sugar

4 beaten eggs

225g plain flour

3 tspn a baking powder

1/4 tspn salt

A drop of milk may be needed

For the icing :

2 tblspn instant coffee

165g butter

425g icing sugar

1/4 tspn salt

4 tblspn double cream


1Heat oven to 180C

2Dissolve the coffee ( for cake ) in 1 tblspn boiling water and let it cool

3Toast the walnut halves in a dry pan until they taste toasted and nutty . Set 1/4 of them aside and chop the rest

4In an electric mixer beat the butter and sugar together until light and flour fluffy

5Keeping the mixer running pour the eggs in in a steady stream

6Now add in the sieved , flour , baking powder and salt fold this in along with the coffee and chopped walnuts Scrape down the sides of the bowl as needed

7If the mix is a little thick add in a little milk

8Pour into 2 greased sandwich tins

9Level the tops and bake for around 25 minutes until well risen

10Cool on tins for 10 minutes then Turn out onto a cooling rack to cool

11To make the icing ; mix the coffee with 1 tblspn boiled water. And let cool

12Beat the butter until light and fluffy . Now add the sugar and salt and mix . Now add all the other ingredients and stir until smooth

13Top one cake with half the icing and put the other cake on top

14Put the other ice my on the top of the cake and decorate with the reserved walnuts

15Cut and serve