Coffee and Walnut Cake Recipe

A light and fluffy, sweet and rich, coffee and walnut cake that never fails to impress – whatever the occasion.

Effort: Easy
Yield: 8 Servings

Ingredients

For the sponge:
  • 250g softened butter
  • 250g sugar
  • 4 eggs
  • 50g Lavazza espresso coffee
  • 50g coffee liquor
  • 1 teaspoon vanilla extract
  • 280g self-raising flour
  • 1 teaspoon baking powder
  • 85g walnut halves (lightly crushed/blended)
For the cream filling:
  • 100g butter
  • 200g icing sugar
  • 2 tablespoons Lavazza espresso coffee

Method

  1. Preheat the oven to 200C/180C fan. Grease and line two 20cm sandwich cake tins.
  2. Beat the butter and sugar together until pale and fluffy.
  3. Add the eggs one at a time to the mixture, beating well between each one. It will look a little sloppy when all the eggs are in – but don’t worry; it will soon transform!
  4. Add the espresso coffee, coffee liquor and vanilla extract to the mixture and stir well, preferably with a wooden spoon (we don’t want to beat too much air out of the batter).
  5. Sieve in the flour and add the walnuts, then mix again with a wooden spoon.
  6. Spoon the cake mixture into the prepared tins and bake in the middle of the oven for 25-35 minutes, until golden and springy on top, or until a skewer inserted into the centre of the cake comes out clean. Try not to open the oven door during cooking time.
  7. Remove the cakes from the oven and leave to cool on a wire rack.
  8. For the buttercream filling, beat the butter and icing sugar together in an electric mixer until pale and light (slow at first, to prevent the icing sugar from going all over the place). The more you mix it, the lighter and fluffier it will become. Just keep going until you get the desired consistency.
  9. Add the espresso to the frosting and mix well. The amount you add depends on how coffee-ish you want the cream filling to taste. If you increase the espresso quantity, you may have to add a little more icing sugar, to prevent it from getting too runny.
  10. Sandwich the two cakes together with the buttercream, then use what’s left to cover the top of the cake. Decorate with walnut halves.
Coffee and Walnut Cake Recipe inspired by Romain Alaphilippe of BRICK Cafe Bar at Modern Art Oxford

Recipe notes by Elizabeth Gibbs

This is a light, fluffy, golden sponge with a creamy but not-too-sweet coffee frosting. This cake is pretty mild in terms of coffee flavour, so add more espresso if you prefer it stronger.

About this recipe

This Coffee and Walnut Cake Recipe was inspired by Romain Alaphilippe of BRICK Cafe Bar at Modern Art Oxford

 

BRICK Cafe Bar @ Modern Art Oxford
Pembroke Street, Oxford OX1 1BP
modernartoxford.org.uk/cafebar