A firm favourite, this gourmet coffee and walnut cake is simply divine. The rich flavour of the espresso is counter balanced by the light flavour of the walnuts.
To make the icing: 200g icing sugar 250g butter (unsalted) at room temperature – cut into cubes 4 tablespoons espresso – cooled
Method
Make your espresso using your commercial coffee machine, traditional espresso machine or home coffee machine and allow it to cool
Preheat the oven to 170°C or Gas Mark 3
Place the self raising flour, caster sugar, butter and eggs into a large mixing bowl and mix together until there are no lumps
Add the walnuts into the cake mixture and stir in ensuring even distribution
Pour in the espresso and stir in until completely mixed
Grease and line two cake tins
Pour the cake mixture into the cake tins and place into the oven
Cook for 35 mins
Now make the Espresso butter cream by placing the butter which has been left at room temperature into a bowl with the icing sugar and whisk using an electrical hand whisk until it achieves a white, fluffy and light consistency. Now add the espresso
Using the electric hand whisk again mix the coffee into the butter cream
After 35 minutes, take the cakes out of the oven and leave for around 10 minutes to cool. After the 10 minutes remove cakes from the cake tins and place them on a wire cooling rack. Leave them to cool to around room temperature
Place one of the cake halves onto a serving plate or base and spread approximately half of the espresso butter cream on top
Place the other half of the cake on top and spread the remaining espresso butter cream in an even layer on top
Decorate the top of your cake with walnuts. You could also use shaved chocolate, chocolate coated coffee beans, its entirely up to you
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