Coffee and Walnut Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 10
  • 225g butter, at room temperature
  • 225g sugar
  • 4 eggs
  • 225g self-raising flour, sifted
  • 2 teaspoons baking powder
  • 100g walnuts, plus extra for decorating
  • 60ml espresso
  • 60ml hot espresso
  • 50g brown sugar
  • 125g butter, softened
  • 2-3 tablespoons espresso
  • 300g icing sugar, sifted
  1. Preheat oven to 180C/160C fan, grease and line 2 x 20cm springform tins with baking paper
  2. Using a mortar and pestle crush walnuts or use a food processor to slightly crush walnuts, not too fine, only for about 15-25 seconds
  3. Place walnuts in a small bowl and pour over the espresso and mix to combine. Set aside
  4. Place butter and sugar in the bowl of a mixer and beat until light and fluffy, about 5 minutes
  5. Add eggs, one at a time mixing well after each addition
  6. Add flour and baking powder and mix until combined
  7. Add walnut/espresso mix to batter and mix with a spatula just until mixed through
  8. Divide mixture evenly between cake tins and bake for about 25-30 minutes until golden and cooked when tested with a skewer
  9. Remove from oven and allow to cool for about 15 minutes
  10. MAKE SYRUP by mixing hot espresso with brown sugar and stirring until sugar is dissolved
  11. Gently brush over warm cake and allow cakes to completely cool
  12. Carefully remove cakes from tins and place one cake on a serving dish
  13. MAKE COFFEE BUTTERCREAM by beating butter, coffee and half the icing sugar with a mixer until smooth, continue adding remainder of icing sugar and beating until smooth and creamy
  14. Add extra icing sugar or a teaspoon of water if needed
  15. Spread one cake with buttercream, sandwich with second cake and then spread with remaining buttercream. Sprinkle with crushed walnuts
Recipe by Small Kitchen Tales at