Coffee Walnut Cake



For the cake:

8 oz Caster Sugar

8 oz Plain Flour

1 heaped Tsp Baking Powder

8 oz Butter

4 eggs

1 dessert spoon instant coffee

1 tablespoon boiling water

1 oz chopped (or broken) Walnuts

For filling and decorating:

12 unbroken walnut halves

6 oz butter

12 oz icing sugar

1 tsp instant coffee

1 dessert-spoon boiling water


Grease and flour two 8” sandwich tins

Pre-heat oven to Gas Mark 4

Cut the 8 oz butter into small cubes and place in a bowl with the caster sugar. Cream together until light and fluffy.

Sift together the flour and baking powder, then add the broken walnut pieces and mix lightly.

Put the tablespoon of boiling water into a small bowl or jug, sprinkle in the dessert-spoon of coffee and stir well until the coffee is completely dissolved.

Add the eggs to the coffee and beat lightly.

Beat the egg and coffee mixture into the creamed fat and sugar, a little at a time, adding a tablespoon of the flour and nut mixture with each addition.

Fold in the remaining flour and nut mixture.

Divide the mixture between the two sandwich tins and bake, just above the centre of the oven, for about 30 minutes.

Cool on a wire rack.

Whilst the cakes are cooling vigorously beat together the 6 oz butter and the 12 oz icing sugar. When quite smooth mix the dessert spoon of of boiling water with the teaspoon of coffee and stir well until the coffee is dissolved. Add the coffee to the buttercream and beat well in whilst it is still hot.

When the cakes are cool use about three quarters of the coffee buttercream to sandwich the two cakes together, placing them bottom-to-bottom, then use the remaining buttercream to cover the top of the finished cake. Make a pattern in this with a fork, then finally place the 12 half walnuts equally around the edge.