With layers of airy sponge and sweet buttercream balanced by decadent coffee and walnut flavours, this cake is simply divine.
- Prep time 15 minutes
- Cooking time 25 minutes
- Portion size 12 servings
For the Icing:
Preheat the oven to 180°C (350°F). Grease 2 x 20 cm (8-inch) round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool.
Beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in 75 g walnuts and the coffee mixture.
Divide the mixture between the 2 cake tins and bake on the middle shelf of the oven for 20 to 25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave on a wire rack to cool completely.
To make the icing, dissolve the coffee granules in 1 tbsp boiling water. Beat together the butter and icing sugar until pale and fluffy, then add the coffee mixture and beat until well combined. Use half the icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining 25 g walnuts.
Note: Caster sugar – superfine sugar, usually available only in the white (not golden) variety in North America
Nutritional facts Per serving: about
- Calories 535
- Total fat 32.3 g
- Saturated fat 17.1 g
- Sodium 300 mg
- Sugars 42.9 g