Coffee & Walnut Cake

Ingredients

Cake

• 250 g unsalted butter, softened
• 250 g caster sugar
• 4 eggs
• 250 g self‑raising flour
• 50 g chopped walnuts
• 3 tbsp cold good‑quality espresso

Coffee Buttercream

• 250 g unsalted butter, softened
• 400 g icing sugar
• 3-4 tbsp cold good‑quality espresso

Decoration

• walnuts (whole or halved)

Instructions

1. Preheat the oven to 170 °C fan‑assisted (190 °C conventional).
2. Line three 7‑inch cake pans with parchment paper and lightly grease the sides.
3. In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Sift the self‑raising flour into the mixture and fold gently until just combined.
6. Stir in the chopped walnuts and the espresso, mixing just until evenly distributed.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 20‑25 minutes, or until a skewer inserted into the centre comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. For the buttercream, beat the softened butter until creamy, then gradually add the icing sugar, beating until smooth.
11. Add the espresso (3‑4 tbsp) and continue beating until the buttercream is light and fluffy.
12. If the buttercream is too stiff, add a splash of milk or water; if too loose, add a little more icing sugar.
13. Once the cake layers are completely cool, spread a generous layer of coffee buttercream on top of the first layer, place the second layer on top, repeat, then top with the final layer.
14. Frost the entire cake with the remaining buttercream, smoothing the sides and top.
15. Decorate the cake with whole or halved walnuts, pressing them gently into the frosting.
16. Serve at room temperature and enjoy with a cup of tea or coffee.