Coffee and Walnut Cake

A delicious coffee-flavoured sponge cake with walnut pieces, filled and topped with smooth coffee buttercream icing.

Baking Vegetarian Cake Coffee Walnut

Estimated Nutrition

Calories

786.4

kcal / serving

3145.4 kcal total

Carbs

88.5g

per serving

354.1 g total

Fat

45.6g

per serving

182.2 g total

Protein

8.7g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

100

tsp

225

Sifted

Dairy

100

Butter

Softened or baking spread

piece

Egg

Large, free-range

Butter

Softened, for filling

tsp

Milk

NutsSeeds

Walnut

Chopped

Other

tbsp

Coffee Essence

tsp

Coffee Essence

For filling

Method

Sandwich the cooled cakes together with half of the icing.

Beat the butter and icing sugar until smooth before adding milk and coffee essence.

Spread the remaining icing on top and decorate with walnut halves.

Cool icons in tins for five minutes, then transfer to a wire rack.

Grease and line the bases of two 18cm diameter sandwich tins with baking parchment.

Preheat the oven to 180°C.

Bake for 20-25 minutes until a skewer comes out clean.

Divide the mixture between the tins and spread evenly.

Whisk all cake ingredients together in a large bowl until smooth.