This base of this cake comes from a CWA competition recipe, the coffee icing and toasted walnuts are an embellishment that would be sure to see you relegated to last place, regardless. it’s a definite winner in my books!

Coffee cake with toasted walnuts

Makes 1 cake

Cake:

  • 125g of butter, softened
  • 220g of castor sugar
  • 3 eggs
  • 1/2 an espresso, or 1 tsp of instant coffee dissolved in 1TB of boiling water
  • 225g of self raising flour
  • 125m of full cream milk

Icing:

  • 250g of icing sugar
  • 1TB of cocoa
  • 85g of butter, softened
  • 1/2 an espresso, or 1 tsp of instant coffee dissolved in 1TB of boiling water
  • 1 cup of toasted walnuts

Preheat your oven to 180C and grease and line a 20cm spring form cake tin.

In the bowl of a stand mixer, cream together the butter and sugar. Add the eggs one and a time and continue beating until smooth. Add the coffee and then sift the flour into the bowl and fold it through, doing so in 3 batches, while adding the milk in between.

Transfer to the prepared tin and bake for around 40 minutes or until a skewer comes out clean.

While the cake is baking prepare the icing by combining the cocoa and icing sugar and then adding them to a mixing bowl and creaming them together with butter. Once the icing is smooth, add the coffee and mix until combined.

When the cake is cooled, generously cover in the icing and then to finish, sprinkle the roughly chopped walnuts all over the top.

Enjoy with a cup of strong black coffee for a well earned smoko in the garden.

Leave a Reply