Coffee walnut cake
Prep time: 40 min
Cook time: 40 min
Servings: 8
Ingredients
- 80g walnuts
- 200g caster sugar
- 225g soft unsalted butter plus 180g for the icing
- 210g plain flour
- 2½ tsp baking powder
- ½ tsp bicarbonate of soda
- 4 large eggs
- 80g espresso
- 350g icing sugar
Directions
- Start by blending the sugar and 50g walnuts in a food processor until you have a fine powder.
- Next add 225g butter, flour, baking powder, bicarb soda and eggs to the food processor and process until you have a smooth batter. Then, with the food processor running, stream in 40g of espresso.
- Grease 2 x 23cm cake tins and pour the cake batter evenly into the 2 tins.
- Bake in a 180°c oven for 25 minutes or until a skewer comes out clean.
- Once cooked, remove from the oven and let it rest on a cake stand for 10 minutes before you turn it out and leave it to cool completely.
- For the icing, place the remaining butter, icing sugar and 40g espresso in a mixer with the whisk attachment and whisk until smooth.
- When the cake is cool, place 1/2 the icing on top of one of the cakes and 1/2 of the extra walnuts. Then, place the other cake on top, spread the rest of the icing on the top cake and garnish with the leftover walnuts.