Coffee and Walnut Cake
Ingredients:
For the cake:
175g (1½ cups) self-raising flour
175g (¾ cup) unsalted butter, softened
175g (¾ cup) caster sugar
3 large eggs
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
60g (½ cup) walnuts, chopped
½ tsp baking powder
For the buttercream frosting:
125g (½ cup) unsalted butter, softened
250g (2 cups) icing sugar, sifted
1 tbsp instant coffee, dissolved in ½ tbsp hot water
1 tbsp milk (if needed, for consistency)
For decoration:
Walnut halves
Instructions:
Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) cake tins.
Make the cake batter: In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the coffee mixture until combined.
Sift the flour and baking powder into the mixture and fold gently.
Stir in the chopped walnuts.
Divide the batter evenly between the prepared tins and smooth the tops.
Bake for 20–25 minutes or until a skewer inserted comes out clean.
Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting:
Beat the butter until smooth and creamy.
Gradually add the icing sugar and beat until fluffy.
Mix in the coffee mixture and beat until smooth. Add milk if needed.
Assembling the cake:
Spread half of the buttercream over one cake layer.
Place the second cake layer on top and spread the remaining buttercream over the top.
Decorate with walnut halves and serve!
Enjoy your homemade Coffee and Walnut Cake with a nice cup of coffee!
Coffee and Walnut Cake
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