COFFEE WALLNUT CAKE

Coffee and walnut cake is the perfect party sponge- serve at afternoon tea, cake sales and birthdays. Mother's Day is coming up and its the perfect cake for your special ones.

This classic coffee and walnut cake is topped with an easy espresso-infused butter-cream icing.

This cake is a favorite of mine especially in the afternoon, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.

Its very easy to make and your mum will adore you for making special effort into making her this cake.

We will need:

For the cake:

225 gr unsalted butter OR 1 cup - you can use sunflower oil

225 gr caster sugar

225 gr self-raising flour

4 eggs

75 gr of walnuts - its optional

Double shot of strong espresso coffee or 2 tsp of coffee granules

For the coffee buttercream:

150 gr unsalted butter

200 gr icing sugar

6-8 walnut halves, to decorate

300 ml of double cream

vanilla extract

Double shot of strong espresso coffee or 2 tsp of coffee granules

Dark chocolate - melted for decoration

Directions

Step 1: Preheat your oven to 180C OR 350F.

Step 2 : In your stand mixer, place your oil or butter and sugar together until very light and pale

Step 3: Add the eggs one at a time to the mixture, beating well to completely incorporate each egg before adding the next egg

Step 4: Add the vanilla extract and then espresso to the mixture and mix well.

Step 5 : Add the flour and walnuts and stir well to completely combine.

Step 6: Spoon the cake mixture into two lined and greased 22cm/9in cake tins. Then transfer to the oven and bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Once they are done, remove the cakes from the oven and leave to cool on a wire rack.

Step 7 : While your cakes are baking, make the buttercream. Beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well.

Step 8 : Whip up your double cream with vanilla extract until nice and firm - do not over mix.

Step 9: Mix your buttercream with your whipped cream and leave in a fridge to set for 30 min.

Step 10: Cut your cake into half, so you have 4 layers. Spread the buttercream over the top of each cake, then place one cake on top of the other.

Step 11: Decorate the top of the cake with the walnut halves, crushed nuts and chocolate ganache. Enjoy!