This coffee and walnut cake recipe is a family favourite and goes down a treat with afternoon tea. This week our chickens finally decided to lay again and with a regular supply of eggs, I am back to baking.
This makes a fairly large sponge cake and it keeps well for a few days. If you find you are not going to eat it all, it freezes well and I often cut up what is left into slices and freeze with a slice of greaseproof between them so they are handy for pack lunches or an alternative to pudding.
Coffee and Walnut Cake Recipe
To make the cake:
- 250g Self raising flour
- 250g Caster sugar
- 250g Salted butter
- 50g Chopped walnuts
- 4 eggs
- 2 teaspoons of instant coffee dissolved in a tablespoon of boiling water
- 12 walnut halves to decorate the top
To make butter icing:
- 250g Icing sugar
- 12g Salted butter
- 1 teaspoon of lemon juice
- 1 teaspoon of instant coffee dissolved in a tablespoon of boiling water
- Grease and line two 20cm sandwich tins. Cream together butter and caster sugar until light in colour. Then add flour and eggs alternately, mixing well between each addition with an electric whisk. Finally add the coffee liquid and the chopped walnuts and whisk again until the colour of the cake mix is even.
- Divide cake mix between the two cake tins, then bake at 180°C for 25 – 30 minutes. To test that cake is cooked, lightly touch the top of the cake with your finger and if it springs back it is cooked.
- Leave to cool in tins for a few minutes before turning out and cooling on a wire rack.
- When the cake is cold, cream together the butter, lemon juice and icing sugar to make the butter icing. Divide the quantity in half and use the first half to sandwich the two cake halves together.
- Add the coffee liquid to the remaining butter icing and beat thoroughly to mix. Spread on the top of the cake and use a knife handle or a fork to make a line pattern in the icing. Arrange the walnut halves evenly around the top.
Make a cup of tea and enjoy!