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Coffee and Walnut Cake



This delicious Coffee and Walnut cake is an all-time classic and couldn’t be easier to make!

Flavoured with freshly made coffee, and packed full of walnuts, this is easily in everyone's top 10 favourite cakes.



I want to begin 2023 with a simple, timeless and comforting cake, that's also really simple to make.


In a poll of my friends and family, it seems that this is their favourite cake, and the made me promise not to mess with the recipe!


This Coffee and Walnut Cake is:

  • Flavoured with freshly brewed coffee

  • Filled with chopped walnuts

  • Sandwiched together with coffee buttercream

  • Decorated in a simple way with walnut halves



Before you start, here are a few tips to making this cake.



Coffee.

In the past coffee cake has been made using Camp Coffee. (Camp Coffee is a concentrated syrup which is flavoured with coffee and chicory).

This coffee cake is made with freshly made instant coffee, dissolved in boiling water, then allowed to cool.

Use which ever coffee you would normally drink, then you are guaranteed to love it.


Walnuts.

Buy the ready chopped Walnut pieces to save time, although it's really easy to break them up into small pieces from halves.


Baking Margarine.

I prefer to use Stork when baking cakes. It's soft enough to use straight from the fridge, and produces a really light and fluffy cake.


Eggs.

Should always be large and at room temperature. If you only have medium, then add an extra one: they don't weigh the same so you loose volume.


Butter.

Salted butter is best for making the buttercream. The salt counters the sweetness. Don't use margarine contains too much water so you would have to add more icing sugar to get the same thickness.


What size baking tins should I use?

This recipe use deep 7" baking tins - I use 4" deep ones from the supermarket.





This cake is made up of 3 cake layers -


Cake:Buttercream:Cake:Buttercream:Cake



Use a cake board or a nice serving plate to place the cake on.


Place the first cake layer onto the board. Remove the thin top of the cake (this will tare and stop the buttercream sticking to the cake). Cover with a generous amount of coffee buttercream, making sure to get all the way to the edge.


Place the second cake layer on top and repeat the filling.


Place the final cake layer on the top and cover with a thick layer of buttercream. Add Walnut halves for decoration.


Leave it like that or add swirls of the buttercream, to give it a more luxurious feel for a celebration.




Every recipe has been tested by me several times (actually this one is probably more like 100 times) so you can be confident that it will work for you too.

If you need extra help watch the video I have created on how I make this cake from beginning to end. Click here to watch the video.


Keeps for 1 week stored in an airtight container. If you don't have one that is big enough simply wrap in a double layer of clingfilm.


If you have any comments or queries about this recipe then leave a message below and i will answer as soon as I can.


Happy Baking x

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