Coffee and walnut cake is one of my favourite cakes, ever. A fantastic classic bake and a definite crowd-pleaser. This recipe incorporates pecan nuts in the decoration. Here, I share my birthday cake recipe – I hope you like it as much as my family and I!
2 tbsp good quality instant coffee
220g golden caster sugar
220g unsalted butter, plus a little extra for greasing the tins
4 medium eggs
220g self-raising flour
1 tsp baking powder
60g walnut pieces
2 tsp good quality instant coffee
150g unsalted butter
300g icing sugar
12 pecan halves
Preheat oven to 160 degrees (fan assisted oven). Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the 2 tbsp of coffee granules in 1tbsp of boiling water and allow to cool.
Beat together 220g of sugar and 220g unsalted butter until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Using a large spoon, fold in the sifted flour and baking powder. Stir in the 60g of walnuts and the dissolved coffee.
Divide the mixture between the 2 prepared cake tins and bake for 20-25 minutes, until golden and springy. Insert a skewer into the middle of each cake and, if cooked, the skewer should be clean when removed.
Remove the cakes from the tins and allow to cool completely on a wire rack.
To make the buttercream filling and topping, dissolve the 2 tsp of coffee granules in 1 tsp of boiling water.
Beat together the butter and sifted icing sugar until pale and fluffy. Stir in the coffee and mix in well.
Use half the buttercream icing to sandwich the cakes together. Section out a small amount of buttercream for the piping bag and use the remainder of the buttercream to cover the top. Pipe 12 ‘blobs’ around the edge of the cake and top with a pecan half.