TAGS:

The classic teatime treat, smothered in delicious buttercream. Coffee and walnut cake
Serves: 8-10
Prep time: 20 mins
Cooking time: 30 mins
Total time:50 mins

 

Ingredients

FOR THE CAKE:

    • 2 tbsps instant coffee granules

 

    • 175g (6oz) butter, softened

 

    • 175g (6oz) light muscovado sugar

 

    • 3 medium eggs

 

    • 175g (6oz) self-raising flour

 

    • 100g (31⁄2oz) walnuts, ground, to decorate

 
FOR THE BUTTERCREAM:

    • 3 tbsps instant coffee granules

 

    • 175g (6oz) butter, softened

 

    • 350g (12oz) icing sugar

 

    • 1-2 tbsps roughly chopped walnuts

 

    • 2 x 18cm (7in) round sandwich tins, buttered, base-lined and floured

 

 

Method

 

 

    1. Set the oven to 180°C or 2Gas Mark 4.

 

    1. To make the cake: Place the coffee granules in a large bowl and dissolve them in 2 tbsps boiling water. Add the remaining cake ingredients to the bowl, except for the ground walnuts, and beat well until the mixture is smooth.

 

    1. Divide the mixture between the prepared tins and spread it out to level the surface. Bake the cakes in the centre of the oven for 25-30 minutes, or until they feel just firm to the touch in the centre, spring back when lightly pressed and a skewer comes out clean after being inserted into the cakes.

 

    1. Remove the cakes from the oven and leave them to cool in the tins for 5-10 minutes. Remove the cakes from the tins and transfer them to a wire rack to cool completely.

 

    1. To make the buttercream: Place the coffee granules in a large bowl and dissolve them in 3 tbsps boiling water. Add the butter and icing sugar to the bowl and then beat until the mixture is smooth.

 

    1. Put one of the cakes on a serving plate. Spoon some of the buttercream on and spread it out and then place the other cake on top. Spread the rest of the buttercream over the top and sides of the cake, using a palette knife, swirling it slightly. Scatter the chopped walnuts on top.

 

    1. To freeze: The undecorated cake may be wrapped in freezer bags and frozen for up to 3 months. Allow the cake to defrost before assembling ready to serve.

 

 

Nutritional information per portion

 

 

Fat 39.0g

 

Saturates 20.0g

 

Calories 624(kcal)