Coffee & Walnut Cake
Ingredients:
For the sponge:
– 50g walnut pieces
– 225g caster sugar
– 225g unsalted butter, softened (plus extra for greasing)
– 200g plain flour
– 4 teaspoons instant espresso powder
– 2½ teaspoons baking powder
– ½ teaspoon bicarbonate of soda
– 4 large eggs
– 1-2 tablespoons milk (to adjust the consistency)
For the frosting:
– 350g icing sugar
– 175g unsalted butter, softened
– 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon hot water)
– About 10 walnut halves for decoration
Directions:
1. Preheat your oven to 180°C (160°C fan/Gas Mark 4 or 350°F). Grease two 20 cm (8-inch) round cake pans and line the bottoms with parchment paper.
2. Place the walnuts and caster sugar into a food processor and blend until finely ground. Add the butter, flour, espresso powder, baking powder, bicarbonate of soda, and eggs, mixing until fully combined. Gradually add milk to create a smooth batter that’s easy to pour.
3. Pour the batter evenly into the prepared cake pans. Bake for about 25 minutes, or until the cakes spring back when gently pressed. Allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. To make the frosting, sift the icing sugar to remove lumps. Beat the softened butter until creamy, then mix in the dissolved espresso powder and continue beating until smooth and fluffy.
5. Place one of the cakes upside down on a serving plate and spread half of the frosting over it. Top with the second cake, right-side up, and cover it with the remaining frosting. Garnish with walnut halves around the edges for decoration.
