Coffee & Walnut Cake

Following on from last weeks post on disappointing bakes I got back on the horse so to speak to knock out another Coffee & Walnut Cake for the cafe; this time using a different recipe.

I used the recipe from the Waitrose website which you can find here – Waitrose or see below


175g salted butter, at room temperature
175g golden caster sugar
3 large free range eggs, beaten
2 tbsp cooled strong coffee
175g self-raising flour
1 tsp baking powder
100g walnut halves, 6 reserved for decoration and the rest roughly chopped

For the frosting

200g butter, at room temperature
400g icing sugar
2 tbsp strong black coffee, cooled

What to do

Preheat your oven to 180c and prepare your tins.

Beat the sugar with an electric whisk until soft and then add the sugar, coffee and eggs until blended.

cake1Sift in the flour and baking powder and then mix the walnuts. Divide between your prepared cakes tins.

cake2Bake for 20 – 25 mins and then turn out onto a wire rack to cool; you’ll be pleased to know I’ve now invested in one of these 🙂  and then you can make the frosting.

My sponges had an adequate rise but I was hoping for a little higher!


To make the frosting beat the butter with an electric whisk until soft and gradually beat in the sugar followed by the coffee. Do make sure your coffee is really cool; on my first attempt it was too warm and curdled the butter..urgh!

cake4Spread the top of one cake with frosting and then put the other sponge on top. This recipe makes a lot of icing so no need to be liberal in your application. Spread the remaining frosting around the sides and over the top and decorate with the walnuts.

As you can see…I went for the more rustic approach in my spreading but was much happier with the overall result  🙂







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