I love coffee & walnut cake, it’s one of my favourite cake flavours and this super easy recipe has never failed me.
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!
- Self-raising flour
- Caster sugar
- Icing sugar
- Preheat oven to 180C
- Grease or paper line 2 tons
- Make some coffee & set aside to cool (1 tablespoon granules & 2 tablespoons water or 1 shot espresso)
- Weigh your eggs (I used 6 for a pretty large cake!)
- Weigh equal amounts of sugar, butter & flour
- Cream together butter & sugar
- Beat in the eggs (2 or 3 at a time)
- Whisk in the coffee
- Gently fold in the flour (a third at a time)
- Add crushed or chopped walnuts
- Split between tins & bake for around 30 mins
- Remove from oven & allow to sit in tons for 10 mins before removing from tons & allowing to cool on a wire rack
- 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
- When cold, sandwich together with half the buttercream and top with the rest.
- Decorate with walnut halves.
- Eat a large slice with a mug of coffee
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!