Coffee and Walnut Cake
Serves 8
Ingredients
For the cake:
50g walnuts
200g caster sugar
225g unsalted butter, softened
200g plain flour
3 tbsp Circelli cold brewed coffee (or cooled espresso)
2½ tsp baking powder
½ tsp bicarbonate of soda
4 eggs
For the frosting:
350g icing sugar
75g cream cheese, softened
100g unsalted butter, softened
2 tsp Circelli cold brewed coffee (or cooled espresso)
1 tsp vanilla extract
Pinch of salt
Walnut halves, for decorating
Method
Preheat the oven to 160°C. Grease and line two 15cm cake tins.
In a food processor, pulse the walnuts and caster sugar until finely ground. Add the softened butter, flour, baking powder, bicarbonate of soda and eggs, then process until smooth. Slowly pour in the brewed coffee and blend until combined.
Divide the batter evenly between the two cake tins. Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Once baked, allow them to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely. For faster cooling, you can refrigerate the cakes.
For the frosting, pulse the icing sugar in a food processor to remove any lumps. Add the cream cheese, softened butter, vanilla extract and a pinch of salt. Process until smooth. Add the brewed coffee, blending for another 5-10 seconds, or until combined.
Once the cakes are completely cool, use a serrated knife to level off any domed tops for a more even layer cake (optional). Place one cake layer upside down on a serving plate or cake stand and spread a generous layer of frosting on top of the first cake. Place the second cake on top (top side down)and frost the entire surface. Decorate with walnut halves, then slice and serve!
This recipe was inspired by Nigella’s Coffee and Walnut Layer Cake
