- Coffee & Walnut Cake.jpg (44 KiB) Viewed 20 times
Takes: 50 minutes
Serves: 8
No nutritional information available.
Ingredients
- 170g butter, softened, or baking spread, plus extra for greasing
- 170g caster sugar
- 3 eggs
- 170g self-raising flour
- 1 tbsp instant coffee, dissolved in 1 tbsp hot water
For the buttercream:
- 100g butter, softened
- 225g icing sugar, sifted if needed
- 1½ tbsp instant coffee, dissolved in 1 tbsp hot water
- Walnuts, to decorate (optional)
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line the base of 2 x round 18cm tins, approximately 5cm deep. Using an electric mixer, beat the butter and sugar together in a bowl for 5 minutes until fluffy and pale.
2. Add the eggs to the mixture, one at a time, beating well between each - add a spoonful of flour if the mixture starts to split. Add the flour and coffee, and beat in briefly until combined.
3. Divide the mixture evenly between the tins and cook for 25 - 30 minutes until risen and a skewer inserted into the middle comes out clean. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
4. Meanwhile, for the buttercream, using an electric mixer, beat the butter in a bowl for 5 minutes until light and fluffy. Add the icing sugar, a little at a time, beating well between each addition, then beat on high for 2 - 3 minutes until fluffy. Beat in the dissolved coffee.
5. Put one sponge upside down onto a plate or board. Spread or pipe half of the buttercream onto the sponge, then top with the second sponge. Spread or pipe the remaining buttercream on top. Decorate with walnuts, if liked, then serve.
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