My dad loves to have a slice of coffee & walnut cake with a coffee while reading the paper, so when I got a call asking me to make him one I wasn’t surprised. Moist and very tasty and I don’t like coffee really but I do like this.

8oz unsalted butter, room temp (little extra for greasing

8oz caster sugar

4 eggs

1 1/2 floz strong espresso coffee (cooled)

8oz self-raising flour

2 1/2oz walnut (broken up)
FOR THE TOPPING

4 1/2oz unsalted butter (room temp)

7oz icing sugar 

1 1/2 floz strong espresso coffee (cooled)

Handful of whole walnuts to decorate 
Preheat oven to 180c (gas 4).

In a bowl, beat the butter and sugar together until light and pale. Add the eggs one at a time and beat until well incorporated before moving on to the next egg. Add the espresso and mix well. Next add the walnuts and flour, mix everything well to combine everything completely. Pour the mixture into a lined and greased cake tin (I use 8″). Place in the oven to bake for 20-25 minutes or when a skewer is inserted in the middle it comes out clean. Remove from the oven and tin then allow to cool completely on a wire rack. While that’s cooking make the butter cream topping by beating the butter and icing sugar together until light and very pale, fold in the espresso. When the cake is cool spread over the topping and decorate with the walnuts.

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