It’s oh-so-easy to make this coffee and walnut cake is a shop favourite and can now be made in the comfort of your own kitchen. It’s perfect for parties or afternoon teas with friends. It only takes 30 mins to cook. You can test it’s cooked the whole way through by poking it with a skewer in the oven. If it’s cooked the skewer will come out clean, if not pop it back in the oven for a further 3-5 mins until it’s ready. This cake can serve between 6-8 people and is perfect served with a cuppa. Top with a coffee infused buttercream and a handful of walnuts – try this classic coffee and walnut cake recipe today!
- 2tbsp chicory and coffee essence (eg Camp)
- 175g butter, softened
- 175g caster sugar
- 3 medium eggs
- 175g self-raising flour
- 100g walnuts, ground
- For the filling:
- 125g butter, softened
- 250g icing sugar
- 2tbsp chicory and coffee essence
- 6-8 walnut halves
- Icing sugar, for dusting
Tip all the cake ingredients into a bowl and beat well until smooth. Divide between two 18cm round sandwich tins (buttered, base-lined and floured) and spread out to level the surface.
Bake in the centre of the oven at 180°C/350°F/Gas Mark 4 for 25-30 mins, or until the cakes are firm to the touch in the centre and spring back when lightly pressed.
Remove from the oven and leave to cool in the tins for 5-10 mins. Remove from the tins and transfer to a wire rack to cool completely.
For the filling, beat together the butter, icing sugar and chicory and coffee essence until smooth, adding 1tbsp boiling water if the mixture is still very thick. Fill a large piping bag with the mixture.
Using a star-shape piping tube, pipe six or eight swirls on the top of one of the halves of cake, then use the rest of the filling to sandwich the two layers together. Place a walnut half on top of each swirl of filling.
Dust the coffee and walnut cake with a little icing sugar before serving.
If you haven't got any coffee essence, use the same amount of very strong black coffee instead.