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Coffee and Walnut Cake Recipe

A video, step by step pictures and instructions all help you to bake the perfect coffee and walnut cake.

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Coffee and Walnut Cake served on a white plate

INGREDIENTS

CAKE MIXTURE INGREDIENTS
60g / 2oz walnut pieces
225g / 8oz caster sugar
225g / 8oz unsalted butter
200g / 7oz self-raising flour
2 tablespoons Camp chicory and coffee essence (see Cook's Notes for alternatives)
1½ teaspoons baking powder
4 large eggs
FILLING AND TOPPING INGREDIENTS
150g / 6oz unsalted butter
300g / 12oz icing sugar
2 tablespoons Camp chicory and coffee essence (see Cook's Notes for alternatives)
12 walnut halves
Nutrition information per portion
  • Calories
    540
  • Protein
    5g
  • Carbs
    57g
  • Sugars
    44g
  • Fat
    33g
  • Saturates
    17g

PREPARATION TIME

: 20 minutes

COOKING TIME

: 25 minutes

DIFFICULTY LEVEL

: Medium

FREEZE

? No

SERVINGS

: 12 portions

COOKING EQUIPMENT

: Two 20cm / 8 inches cake tins. It's easier to take out the cooked cakes if the tins have a removable base. A food processor and an electric food mixer. See Cook's Notes if you do not have any of these.

PREPARATION


For both the cake mixture and the topping the butter should be cut into smallish lumps and left at room temperature for 15 to 30 minutes before mixing it. While you are doing that you might as well take the eggs from the fridge (if that's where you keep them) and let them warm slightly - baking is always best if the ingredients are near to room temperature.

It's quite possible to just grease the cake tins with a little butter before adding the cake mix but the best results come from lining the cake tin with baking greaseproof paper. The video below shows you exactly how to line a cake tin easily and professionally.

Preheat the oven to 180°C / 350°F / Gas Mark 4 (10°C lower for fan-assisted ovens).

COOK'S NOTES FOR COFFEE AND WALNUT CAKE RECIPE

The recipe above calls for two 20cm cake tins but some of us may only have one. If that's the case for you then simply bake one of the cake halves first, remove the cake when it has cooled, and then use the same tin to cook the second half of the cake. Much of the energy an oven uses occurs when raising it to correct temperature, keeping it at the correct temperature uses much less energy. So cooking the two halves separately will use less energy than you might think.

To mix the sponge ingredients a food processor definitely makes the job easier but it is of course quite possible to do it by hand. Chop the walnuts with a sharp knife then add all the cake ingredients to a large bowl and work them with your hands until well mixed - by hand it will take about five minutes.

If you plan to mix the filling and topping ingredients by hand then do make sure that you start with softened butter. If you start mixing butter straight from the fridge it will be very hard work!

When it comes to removing the cakes from the baking tins it's easiest if you have used tins with a removable base. If your tins don't have this hold the tin with one hand, place your other hand (fingers spread open) over the top of the cake and turn the tin upside down. The cake should slip out with your opened hand supporting it. Remove the greaseproof paper.

There are excellent alternatives to Camp chicory and coffee essence, it just happens to be our favourite. Two or three teaspoons of instant coffee dissolved in warm water works equally well (decaf or normal) as does a couple of shots of espresso.

To store the cake, put it into an airtight container and store in a cool place. It will stay moist and delicious for several days.

Recipe by .

RECIPE INSTRUCTIONS

STEP 1
Pour the walnuts for the cake mixture into your food processor and whizz them round for thirty seconds or so until they are the size shown in the picture. Place them in  a bowl for use later on.
STEP 2
Add the remaining ingredients for the cake (not for the filling / topping) into the food processor and whizz them round until well mixed. This will take thirty seconds or so. Add the chopped walnuts and mix for about ten more seconds.

Spoon out half the mixture into one of the prepared cake tins and the remaining half to the other cake tin.

STEP 3
Level off the cake mixture in the baking tins with a fork. Place both cake tins in the middle of your pre-heated oven and bake for 25 minutes. If your oven doesn't heat evenly turn the tins round after 15 minutes.

To test if the sponge is cooked place a skewer or similar into the middle of the cake and when you remove it the skewer should be clean.

STEP 4
Let the cakes cool in the tins for five minutes and then remove them and place on a wire rack to fully cool - see Cook's Notes for more details on removing the cakes from their tins.

Use an electric food mixer to mix all the filling / topping ingredients. Mix for 30 seconds or so until a creamy texture. Taste and add more coffee mixture according to your taste.

It's important to let the two sponges cool completely before applying the filling and topping, we suggest leaving them for about an hour. If you add the filling too early the butter icing will melt!

Spread half the butter icing evenly over the top of one sponge, place the other sponge on top of it. Now use the remaining butter icing to cover the top of the cake. Use a fork to draw a few patterns on top of the icing. Add the remaining walnut halves onto the top of the icing.
 

2 RATINGS GIVEN - AVERAGE 5 star rating
five star rating
21 June 2014
From: June
First cake I have made in a food processor but not the last it was delicious.
five star rating
02 October 2013
From: Dave
Easy to follow and makes a superb cake. Thanks for the recipe and the pictures.
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Copyright 2006 - 17 David Marks. All rights reserved.