Coffee and Walnut Cake

This Coffee and Walnut cake is my favourite recipe to make as it is my mum’s favourite cake.

Ingredients

• 65 g walnuts pieces blitzed in a food processor (or finely chopped)
• 4 eggs
• 1 measure room temperature butter
• 1 measure caster sugar
• 1 measure self-raising flour
• 1 tsp baking powder
• 2 tbsp. instant coffee mixed into a liquid with 2 tbsp. boiling water

Icing

• 150 g softened butter
• 300 g icing sugar
• 4 tsp instant coffee mixed into a liquid with 2 tbsp. boiling water
• 12 walnut halves

Instructions

1. Grease two 20cm loose-based sandwich tins & line the base with baking parchment.
2. Blitz the walnuts in a food processor into fine crumbs.
3. Weight the Eggs – this is the “measure” that is referred to in the ingredients list.
4. Put the butter, sugar, eggs, flour, baking powder & coffee mixture into a food processor.
5. Blend on the pulse setting until just combined.
6. Add the blitzed walnuts & gently mix in.
7. Spoon the mixture into the tins.
8. Smooth the mixture – making the middle of the mixture lower than the sides.
9. Bake for 25 minutes.
10. Remove when a skewer comes out of the cakes clear.
11. Remove from the over and leave in the tins to cool for 5 minutes.
12. Leave to cool completely.

For the icing

1. Put the butter, icing sugar & coffee mixture into a mixing bowl
2. Blend until smooth.

Putting it together

1. Place the bottom cake on a plate. Use the flattest of the two.
2. Smooth half the icing over the centre of the cake.
3. Place the second cake on.
4. Use the remaining icing on the top.
5. Decorate the cake with the walnut halves – remember you need to cut the cake and walnuts are tough!!!