Coffee and walnut cake - recipe

Coffee and walnut cake

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For the icing

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 5). Put some water in a cake tin or roasting tin and set in the bottom of the oven. Prepare 2 x 20cm sandwich tins by lining with baking parchment.

  2. 2

    Cream together the sugar and margarine with a wooden spoon or electric hand whisk, until pale and fluffy. Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated.

    For this step you'll need:

    • 200g Unrefined golden caster sugar
    • 150g Margarine
    • 3 Egg(s) (free range) beaten
  3. 3

    Add the vanilla extract. Dissolve the coffee in the boiling water and stir that in.

    For this step you'll need:

    • 1tsp Vanilla extract
    • 1tsp Instant coffee good quality
    • 1tsp Water boiling
  4. 4

    Mix in the chopped walnuts and fold in the flour lightly until the mix is even. Spoon this into the prepared tins and bake for 25 minutes. Set aside on a wire rack to cool.

    For this step you'll need:

    • 100 Walnuts halves to decorate
    • 175g Self-raising white flour
  5. 5

    Meanwhile, make the topping and filling. Dissolve the coffee in the water. Cream together the margarine and icing sugar. Stir in the coffee. Refrigerate until ready to serve.

    For this step you'll need:

    • 1tsp Instant coffee good quality
    • 1tsp Water boiling
    • 150g Margarine
  6. 6

    To assemble, out a dab of filling in the centre of the serving plate, and top with one of the cakes. Spoon the filling all over the base and top with the other cake. Decorate with the walnut halves.

    For this step you'll need:

    • Walnuts halves to decorate

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