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Coffee and Walnut Cake
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As a rule, coffee and walnut cake is only as good as the buttercream that's lavished over it. So with this in mind, I've opted for a crème au beurre mousseline – it's silky and light and a little more refined than the usual (but perfectly acceptable) icing and filling of flavoured whipped butter with icing sugar. However, if you prefer a more old-school buttercream, or don't have a sugar thermometer to make the coffee mousse icing, use the more familiar recipe, which appears opposite.
2 x 20cm loose-bottomed cake tins
Non-stick baking parchment
Food mixer with a whisk (or electric hand whisk)
Typical values per serving:
This recipe was first published in February 2007.
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