Coffee And Walnut Cake


The moistness of the coffee sponge combined with the fluffy buttercream, topped with crunchy crushed walnuts. The perfect rich treat to enjoy with a cup of tea- or even coffee!

-For The Cake-
•175g Self Raising Flour
•1 Tsp Baking Powder
•175g Butter-Preferably Stork
•175g Caster Sugar
•3 Eggs – free range if possible
•1 Tsp Vanilla Essence
•1 Tbsp Instant Coffee, Mixed with 1/2 Tbsp Of Boiling Water

-Now, how to make this piece of heaven-

1)Lightly grease two,non-stick, 20cm diameter sandwich tins and place a circular sheet of grease-proof paper on each
2)Preheat the oven to gas mark 4
3)Sift the flour and baking powder together in a mixing bowl
4)Add the remaining ingredients and using an electric mixer- or a wooden spoon, combine until smooth – Tip: before adding the eggs, lightly whisk them up with a fork to make sure the mixture doesn’t curdle
5)Evenly distribute the mixture between the two tins and place them in the oven for 25-30minutes.
6)Sit back and enjoy a hot cuppa tea!
7)To test if the cakes are cooked through,simply poke a skewer through the center of the cake, if it comes out clean your good to go, if not put it back in the oven for a further five minutes- Tip: if the surface of the cakes start to burn but the skewer doesn’t come out clean, cover the cakes with a sheet of foil and return it until the cakes are cooked through – this applies with any cakes or loafs you make
8)Turn the cakes out onto a cooling racks and remove the greaseproof paper from the bottom surface of the cakes. Leave to cool completely- this should take about 20minutes, in the meantime you can prepare the butter cream.

-For the buttercream icing-
•150g Butter, At Room Temperature- not too warm as this may cause the buttercream to spilt
•220g Icing Sugar, sifted
•1 1/2 Tbsp Warm Water
•1 1/2 Tbsp Instant Coffee, Mixed with 1 Tbsp of Boiling Water
•150g Walnuts, Crushed (optional)

-And To Finish…-

1)Beat the butter with the sugar, until smooth and creamy
2)Next beat in the water and coffee mixture
3)Carefully place one of your cakes onto your serving plate/cake stand and using a pallette knife, spread a evenly generous amount of icing onto the cake.
4)Now lay your second cake on-top and spread some more icing on top and around the sides of the cake
5)If using, carefully stick the crushed walnuts on top and on the sides of your cake
6) Enjoy!


Icing Your Cakes


Here I’ll tell you the basics to icing. You can use these skills on anything you like, such as cakes or even biscuits. Add a dash of sprinkles and voilà.

Butter Icing

  • 50g butter, at room temperature
  • 100g icing sugar
  • A few drops of food colouring of your choice (optional)

Tip- for chocolate icing replace the food coloring for 50g of melted chocolate, or you could try 2 tsp of cocoa powder

  1. Cream together the butter and sugar, until smooth and creamy.
  2. Add the food colouring of your choice, mix it in. If making a chocolate icing, add the chocolate now.
  3. Fit a piping bag with a tip of your choice; I prefer star nozzles when icing cupcakes.
  4. Fill the bag with your icing and gently pipe on your desired pattern.
  5. If you don’t wish to pipe on your icing, you can simply spread it on with a palette knife, I find this especially useful when working with a large cake that requires a smooth finish.

Glacé Icing / Water Icing

You have to be careful when making this sort of icing. You do not want your icing too runny so that it runs off your cake/cookie. If you do find that it is too runny, don’t add any more icing sugar; instead you’ll have to make a new batch.

  • 100g icing sugar
  • A small amount of water
  • A few drops of food colour (optional)
  1. In a medium bowl, slowly stir the icing sugar and water together.
  2. Add your food colouring and use a spoon to spread the icing on your cakes or cookies.
  3. To make lemon icing simply replace the water with lemon juice and a few drops of yellow food colour.