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The best coffee & walnut cake
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Total Time:
45 minutes
Decaf coffee-infused cake, perfect for a caffeine-free treat.
Ingredients:
  • 175 g butter (at room temperature) plus extra for greasing
  • 75 g walnuts plus extra to garnish
  • 175 g sugar
  • 3 large free-range eggs
  • 150 g self-raising flour
  • ½ teaspoon baking powder
  • 50 ml cold espresso
  • 65 g unsalted
  • 125 g icing sugar
  • 40 ml strong espresso
  • 100 g icing sugar
  • 20 ml strong espresso
Instructions:
  • Preheat the oven to 180ºC (gas mark 4) and prepare 2 round 20cm cake tins by greasing and lining the bases. In a food processor, grind two-thirds of the nuts into a powder. Cream the butter and sugar until light and fluffy, then gradually mix in the eggs before gently stirring in the ground walnuts. Fold in the flour, baking powder, and a pinch of sea salt until just combined. Add the remaining chopped walnuts and espresso to the mixture. Divide the batter evenly between the cake tins and bake for 20-25 minutes, or until golden and cooked through. Allow the cakes to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. For the filling, cream the butter in a bowl, sift in the icing sugar, beat until fluffy, then mix in the coffee. For the icing, sift the icing sugar into a bowl, mix in the coffee until smooth and thick. Spread the coffee filling on one cake, place the second cake on top, and drizzle with icing. Decorate with remaining walnuts as desired, or caramelize them by melting sugar over medium heat, coating the nuts, then cooling them on a wire rack before using.

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