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

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 586kcal

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

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.