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)
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.
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.
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.
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.
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.