Over the bank holiday weekend, my partner and I decided to try something new (steady on!). We’re both big cake lovers, so we tried our hand at coffee and walnut cake. We used gluten free flour, so this cake is not only delicious, but also gluten free. We also used soya spread instead of butter, but since we cheated and bought buttercream icing, it’s not dairy free – though I don’t see why it couldn’t be!
Coffee & Walnut Cake
For the cake:
225g unsalted butter (I used Pure soya spread)
225g caster sugar
225g self-raising flour
4 free range eggs
For the buttercream icing:
1 tub of shop-bought buttercream icing
Walnut halves to decorate
(To find out how to make your own icing, try this recipe.)
Preheat the oven to 180 degrees. Line two cake tins with lining paper.
Place the butter and sugar in a large mixing bowl, and beat until light and pale. Add the eggs one at a time, beating the eggs into the mixture.
Add the coffee and stir well, then fold in the flour and walnuts. Tip: although you should ensure it’s mixed well, be careful not to beat all the air out of the mixture, like we did! Whoops.
Spoon the cake mixture the tins, then place in the oven for 25-30 mins, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
Remove the cakes from the oven and leave to cool. Since we cheated and bought the buttercream icing (ain’t nobody got time for that!), we just added the coffee to the ready-made icing in a bowl, and stirred until smooth.
Once completely cooled, spread the icing on top of both cakes, then place one on top of the other, and decorate with the halved walnuts. Slice and serve.
What recipes do you have to share? Let me know below!