Recipe: Coffee and Walnut Cake with Vanilla Buttercream

Founder of coffeecakesandrunning.me Debbie Rogers shares her recipe
ByJasmine BandaliTuesday , 10 March 2015
Recipe: Coffee and Walnut Cake with Vanilla Buttercream
© Copyright @ Barbara Bonisolli / StockFood

“This is a recipe handed down from my mum, which has particular relevance to me, as I think it’s from this that I developed my love for coffee and cake. In fact my website is called CoffeeCakesAndRunning, so you can probably see the link.  One of my first memories of coffee is making and drinking coffee which was made with Camp coffee, a chicory and coffee essence liquid. It’s for sure not real coffee in the sense of the coffee I love now, but it was my introduction to coffee as a child.  The recipe for coffee and walnut cake was one which mum made during school holidays, and I vividly remember her making once almost daily, whilst she was at home recuperating from a nasty car accident. Coming home from school and smelling that freshly baked coffee cake is an everlasting special moment”

MAKES 1 CAKE

Ingredients
For the Cake

2 tbsp chicory and coffee essence (e.g. Camp) or if you prefer, 2 tbsp of your favourite strong black coffee or espresso
175g butter, softened
175g caster sugar
3 medium eggs
175g self-raising flour
100g walnuts, chopped into small pieces

FOR THE FILLING
125g butter, softened
250g icing sugar
2 tsp vanilla essence

TO DECORATE
6 to 8 walnut halves finely chopped
Icing sugar, for dusting

METHOD
1 Preheat the oven to180C.
2 Lightly grease and flour two 18cm round sandwich tins with butter and line the base with a circle of baking parchment.
3 Place all the cake ingredients (except the walnuts) into a food processor and blend until smooth.
4 Gently stir in the walnut pieces
5 Divide the mixture equally between the sandwich tins and spread out to level the surface
6 Bake in the centre of the oven for 25 to30 minutes, or until the cakes are firm to the touch in the centre and spring back when lightly pressed (or until a toothpick comes out clean).
7 Remove from the oven and leave to cool in the tins for five to 10 minutes, then remove the cakes from the tins and transfer to a wire rack to cool completely.
8 Prepare the filling by beating together all of the ingredients until smooth (either by hand with a whisk, or with an electric beater).
9 Add a small amount of boiling water if the mixture is still very thick; drop by drop so the mixture doesn’t get too runny.
10 Sandwich the two cakes together using half of the butter cream and spread the rest over the top of the cake.
11 Lightly sprinkle the walnuts over the top of the cake and dust with a little icing sugar, to serve.

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