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classic coffee and walnut cake
A timeless British tea-time favorite, this coffee and walnut cake features a light, moist sponge infused with espresso and studded with crunchy chopped walnuts. It is generously topped with a smooth coffee buttercream frosting and decorated with walnut halves and a dusting of cocoa, just like the image.
recipe by
rach
dessertBritish10 servingsvegetarian
25
prep (min)
30
cook (min)
55
total (min)
- •225 grams unsalted butter, softened (plus extra for greasing)
- •225 grams caster sugar
- •225 grams self-raising flour
- •1 tsp baking powder
- •4 large eggs
- •4 tbsp instant coffee granules (dissolved in 2 tbsp hot water)
- •100 grams walnuts, chopped
- •150 grams unsalted butter (for frosting), softened
- •300 grams icing sugar
- •12 halves walnuts (for decoration)
- •1 tsp cocoa powder (optional, for dusting)