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.

Coffee and Walnut Cake

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.

You can easily make this with a free standing mixer or electric hand held whisk too. However you will need a food processor to blitz the walnuts.

Coffee and Walnut Cake

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 ½ 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. Wallop.

• 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.

Walnuts and Sugar

The sugar goes a lovely calm beige colour. 

Processed walnuts and sugar

• I then just pile all the rest of the ingredients on top and whizz/mix until it's a really soft dropping consistency. If you are not making this in the food processor then empty out the blitzed walnuts into your mixing bowl and proceed as above.

Coffee and walnut cake batter

• I then 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.

Ready for the oven

• 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.

Baked Cakes

• Whilst they are cooling I make the icing simply by whizzing the ingredients in the food processor until smooth.
• Again you can do this with a free standing mixer or hand held whisk. Do sieve the icing sugar though to avoid lumps.

Coffee icing ingredients

• 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.

Icing

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

Coffee and Walnut Cake

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 ½ 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.

Coffee and Walnut Cake

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5 from 4 votes

Print

Coffee and Walnut Cake

This Coffee and Walnut Cake recipe is made entirely in the food processor. It is super simple and completely delicious.

Course cake

Cuisine English

Keyword coffee and walnut cake

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Calories 586 kcal

Author Apply To Face Blog

Ingredients

• 250 grams unsalted butter
• 250 grams caster sugar
• 225 grams plain flour
• 50 grams walnuts
• 4 large eggs
• 5 tsp espresso powder
• 2 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tbsp milk
• 1 pinch salt

Coffee Icing

• 350 grams icing sugar
• 175 grams unsalted butter
• 2 ½ tsp espresso powder dissolved in about 1 tbsp boiling water
• 12 walnut halves

Metric - U S Customary

Instructions

1. Pre-heat the oven to 180 C/350 F/Gas Mark 4. Place the 50 grams/1.8 oz walnuts and 250 grams/8.8 oz sugar in your food processor. Blitz for about 10 seconds or until the sugar is rubbly and beige.

2. Add 250 grams/8.8 oz butter, 225 grams/8 oz plain flour, 5 tsp espresso powder, 2.5 tsp baking powder, 0.5 tsp bicarbonate of soda, 4 eggs, 2 tbsp milk and a pinch of salt and blitz until completely mixed together. Add a tbsp more milk if it isn't a really soft dropping consistency. 

   If you are making this in a free standing mixer or with an electric hand held whisk then empty out the blitzed walnuts into your mixing bowl and proceed as above.

3. Empty out into your tins. You can weigh them to get roughly the same in each one. Bake in the oven for about 25/30 mins. You want to feel that the top is slightly spongy and a skewer or cocktail stick comes out clean. Try not to over bake.

4. Leave in the tins for 10 mins before running a knife around the edges and carefully removing to a wire rack to fully cool.

5. Put 350 grams/3 cups icing sugar, 175 grams/6.2 oz unsalted butter and 2.5 tsp of espresso powder dissolved in 1 tbsp of boiling water in the food processor (cleaned) and whizz together until smooth. When the cake is fully cool then sandwich the sponges together with the icing. Apply the final layer to the top sponge. Decorate with the remaining walnut halves.

6. Apply To Horrified Face.

Recipe Notes

• 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.

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.

Nutrition Facts

Coffee and Walnut Cake

Amount Per Serving

Calories 586 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 19g119%

Cholesterol 146mg49%

Sodium 89mg4%

Potassium 210mg6%

Carbohydrates 66g22%

Sugar 49g54%

Protein 5g10%

Vitamin A 985IU20%

Calcium 76mg8%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.