Coffee and Walnut Cake Recipe

With the cooler weather upon us and The Great British Bake off on TV, the baking season has officially begun. Like many of Brits, we have decided to utilise this extra time at home with perfecting our skills in the kitchen. From banana bread to brownies, this year many of our kitchens have seen a delicious increase in baking thanks to lock-down. 

 This Autumn, we want to keep this baking momentum going and this time we’ve included our tasty coffee in the ingredients! 

Read below for our delicious, crowd pleasing coffee cake recipe: 


  • 170g butter 
  • 170g caster sugar
  • 3 large eggs
  • 170g self-raising flour
  • 1 ½ tsp baking powder
  • 15ml Presto coffee

For the icing

  • 225g icing sugar
  • 100g butter or margarine
  • 25ml Presto coffee
  • walnuts to decorate (optional)


  • STEP 1
    Heat the oven to 160C/140C fan/gas 3. Line and grease two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
  • STEP 2
    Whisk the eggs, then gradually add them to the mixture with 1 tbsp of flour each time (make sure you don't use all the flower). Once the eggs are fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
  • STEP 3
    Add the coffee to the mixture, still folding. Divide into the cake tins and cook for 25-30 min until risen and firm (you can test it's ready by poking with a knife and the knife comes out clean). Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. 
  • STEP 4
    While the cake is cooking, make the icing by beating the icing sugar with the butter until it's light and fluffy, then add the coffee. Whisk, then cover and set aside until ready to ice the cake.
  • STEP 5
    Spread half the icing on the bottom of one sponge. Sandwich together, then spread the remaining icing on top. Decorate with walnuts if you like.

How to Make the Best Irish Coffee in the World

Presto Recipes

The year is 1943. In a popular restaurant at the Foynes Fying Boat Airbase, in County Limerick, Joe Sheridan, the head chef, is faced with a pack of disgruntled passengers. Their Atlantic flight was delayed due to stormy weather. Sheridan tops up their coffees with a healthy dose of whiskey… and brown sugar… and whipped cream to soothe their nerves. The world's first Irish coffee.


Mocha Hot Cross Buns Recipe

Presto Recipes

To celebrate Easter weekend, we thought we’d share our delicious mocha recipe. Naturally, when it comes to seasonal recipes we like to add a little coffee flavoured twist. This time, we’re creating Mocha Hot Cross Buns. That’s right, coffee and chocolate - a match made in heaven. To make these Spring favourites, we’ve used our brand new instant Colombian instant coffee. The mix of micro-ground coffee and freeze-dried instant coffee offers a deliciously well-rounded flavour. Perfect for incorporating in your bakes. 


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Presto Recipes

First and foremost, choose your whiskey and coffee combination wisely (being coffee lovers here at Presto, we of course think of the latter is the most important ingredient!). In the same way that you might pair a really nice, pricey gin with a complimentary flavoured tonic, why cheat yourself by mixing together a chalk and cheese Irish coffee?