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    Coffee & walnut cake

    by Martha Collison

    • Preparation time: 30 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 10


    For the sponge
    170g butter, softened
    170g caster sugar
    3 British Blacktail Medium Free Range Eggs
    170g plain flour
    2 tsp baking powder
    1 tbsp instant coffee, dissolved in 1 tbsp boiling water, or a 30ml shot of espresso, at room temperature
    1-2 tbsp milk, not fridge cold, if needed

    For the icing
    125g unsalted butter, softened
    250g icing sugar
    1 tbsp instant coffee, dissolved in 1 tbsp boiling water, or a 30ml shot of espresso, at room temperature
    8 walnut halves, plus extra, chopped, to decorate 


    1. Preheat the oven to 180ºC, gas mark 4. Grease 2x18cm round tins and line with baking parchment. Cream together the butter and sugar until pale and fluffy – this will take about 4-5 minutes using electric beaters. Beat in the eggs, one at a time.

    2. In a separate bowl, combine the flour and baking powder. Add this gradually into the butter and egg mixture, followed by the coffee, until a thick batter forms. Stir in the milk to loosen it slightly, if needed.

    3. Divide the mixture evenly between the tins and smooth the tops. Bake for 20-25 minutes, or until the cakes are risen, golden and a skewer inserted into the centre comes out clean. Allow to cool briefly in the tins,
    then transfer to a wire rack to cool completely.

    4. For the icing, beat the butter and icing sugar together using electric beaters until light and creamy. Add the coffee and beat for a few more minutes. Use a palette knife to spread half the icing in the middle of the cake and half on top. Arrange the walnuts on top before serving. It will keep in a tin for up to 3 days, but is best eaten on the day it is made.

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