Coffee and Walnut Cake

This Coffee and Walnut Cake is heavenly. It looks as good as it tastes too. I make mine completely in the food processor it just couldn’t be any easier. This classic combo of coffee and walnuts is perfect for so many occasions and I can never say no to a big, beautiful brown slice.

I always think of Coffee and Walnut Cake as a boy cake. I’m sure this assumption is rubbish as I love it a lot too. But in my experience quite a few boys claim it as they’re significant cake other. It is always the cake I bake my father and husband on their birthdays even though my children are crestfallen at the lack of chocolate within.

So I am quite well versed in it’s production and although initially inspired by Nigella, I have tweeked it to suit. But fundamentally I love just everything about it. From the first pulse it is easiness personified and armed only with a food processor, spatula and some baking tins you can soon have this bronzed and nutty brown beauty before you.

How To Make Coffee and Walnut Cake

INGREDIENTS

Espresso Powder – I use an instant espresso powder for my everyday coffee so I just use that. You can use standard instant but stick an extra tsp in there.

Walnuts – I buy them in halves

Butter – I also use baking spread and it is just as good.

Flour – plain but to make it gluten free then simply substitute it for a gluten free plain flour. Add an extra splash of milk too as gluten free flour tends to absorb more liquid. You can use self raising too but only add 1 tsp of baking powder and 1/2 of bicarbonate of soda.

Eggs – Large

Sugar – I use caster sugar here but granulated would be fine too as would unrefined caster sugar.

Baking Powder

Bicarbonate of Soda

ICING

Butter – unsalted. You can’t use baking spread instead.

Coffee – espresso powder or instant granules with an added 1 tsp extra

Icing Sugar

This easy cake has the most tenderest of crumbs. It feels like it’s been created through many complicated baking techniques known only to the ways of the most baking learned.

But this is bunkum. I have the most heaviest of hands and the most stupid of middle aged brains and I find it a flipping breeze. The whole thing is just made in the food processor. Wallop.

You can also use an electric hand whisk or free standing mixer although you will still need to blitz the walnuts in a blender.

• Firstly I whizz the walnuts and sugar together until the walnuts are finely chopped. about 10 seconds or so depending on how efficient your food processor is.
• You can make this in a free standing mixer or a large mixing bowl with an electric whisk although you will still need a food processor to blitz the walnuts.

The sugar goes a nice beige colour.

• I then just pile all the rest of the ingredients on top and whizz until it’s a really soft dropping consistency.

• I empty it equally out into my two lined non stick tins. I do weigh them just to get them roughly equal. I use reusable liners too in the bottom of the tins. I don’t grease and flour the sides but I know you’re meant to.

• I bake them at 180 C/350 F/Gas Mark 4 about 25 minutes. They are ready when the top is bouncy to the careful touch and a skewer inserted comes out clean.
• Leave them in their tins for 10 minutes before carefully removing from their tins and cooling on a wire rack.

• Whilst they are cooling I make the icing simply by whizzing the ingredients in the food processor until smooth.

• Use a little more coffee if the icing is too thick. You want to be able to spread it gently. The sponges are delicate and the top can easily tear if the icing is too thick.

• I like to decorate with the Walnuts on top in one outer ring but pimp those walnut mini brains as you like.

Equipment Required

• Digital Scales
• Food Processor
• Spatula
• Wire rack
• 8 ” Lined Non Stick Baking Tins
• Oven Thermometer (optional)

Baking Tips

• I have made this as a traybake too. It is perfect for a 12″ x 8″ baking tin. Bake for 45 minutes at 180 C/350 F/Gas Mark 4. I ice it with the same amount of icing.
• You can use baking spread instead of butter in the sponge.
• Use an oven thermometer. I can’t tell you the difference it makes having your oven not at the right temperature. My oven varies greatly so I go by my thermometer not my oven.
• Make sure the cake batter is soft enough. It wants to be really soft and easily drop from a spoon
• Try not to over bake as it can become a little dry.
• Make sure you leave the cakes for 5 mins in their tins as they may be a little fragile straight from the oven.
• Weigh your tins filled with cake batter to get them roughly the same.
• Make sure your icing is soft enough to spread gently. Add a 1/2 tsp of black coffee if it is too thick and the same again if it is still not enough.
• I have made this cake in  7 ” tins and baked at 170 C/325 F/Gas Mark 3

How Long Does Coffee And Walnut Cake Last For?

I store this cake on a cake stand and under a cake dome but a large air tight container is fine too. I find it lasts well for 3 days or so.

You can freeze the sponges un iced double wrapped for up to 3 months. Thaw unwrapped at room temperature for 3-4 hours om a wire rack. Freeze the buttercream separately in a container. You may need to beat it smooth when thawed.

IF YOU LIKE THIS RECIPE YOU MAY LIKE THESE

Chocolate Loaf Cake

Delicious Traybakes

Easy Chocolate Cake

Apple Crumble Cake

Lemon Drizzle Cake

Ginger Cake