The answer is cake. What was the question?

I love coffee & walnut cake, it’s one of my favourite cake flavours and this super easy recipe has never failed me.

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The basic recipe comes from a Brownie Guide Cookbook, published in 1963.

The measuring seems a bit strange to some people, essentially everything is weighed out to equal the eggs you are using. In fact, it is called “The weight of an egg” cake!

Ingredients

Cake

  • Eggs
  • Self-raising flour
  • Butter
  • Caster sugar
  • Coffee
  • Walnuts

Buttercream

  • Icing sugar
  • Butter
  • Milk
  • Coffee
  • Walnuts

Method

  1. Preheat oven to 180C
  2. Grease or paper line 2 tons
  3. Make some coffee & set aside to cool (1 tablespoon granules & 2 tablespoons water or 1 shot espresso)
  4. Weigh your eggs (I used 6 for a pretty large cake!)
  5. Weigh equal amounts of sugar, butter & flour
  6. Cream together butter & sugar
  7. Beat in the eggs (2 or 3 at a time)
  8. Whisk in the coffee
  9. Gently fold in the flour (a third at a time)
  10. Add crushed or chopped walnuts
  11. Split between tins & bake for around 30 mins
  12. Remove from oven & allow to sit in tons for 10 mins before removing from tons & allowing to cool on a wire rack
  13. To make the buttercream, whisk the butter to soften then beat in the icing sugar, stir in the coffee & whisk. You want it to be creamy but thick & spreadable. Beat in a little milk if required
  14. When cold, sandwich together with half the buttercream and top with the rest.
  15. Decorate with walnut halves.
  16. Eat a large slice with a mug of coffee

Yummy!

Leave out the coffee & walnuts for a plain sponge or for chocolate cake replace 50g/2oz of flour with cocoa.

Do you have a go-to cake recipe that you use lots? Please share! I’d love to hear if you try this recipe!

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