Coffee and walnut cake Recipe

Name: Coffee and walnut cake
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 200g unsalted butter, plus extra for greasing; 2 tbsp instant coffee; 200g golden caster sugar; 4 medium free-range eggs; 200g self-raising flour; 1 tsp baking powder; 100g walnut halves, roughly chopped; 2 tsp instant coffee; 150....g unsalted butter; 300g icing sugar, sifted

Ingredients

200g unsalted butter, plus extra for greasing
2 tbsp instant coffee
200g golden caster sugar
4 medium free-range eggs
200g self-raising flour
1 tsp baking powder
100g walnut halves, roughly chopped
2 tsp instant coffee
150....g unsalted butter
300g icing sugar, sifted

	PREP TIME 15m	COOK TIME 25m	TOTAL TIME 50m
YIELD 8 servings

Instructions

Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment.
Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.
Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition.
Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.
Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch.
Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.
Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy.
Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together.
Cover the top with the remaining icing and decorate with the remaining walnuts.