I found out my firm’s canteen started selling this coffee walnut cake the day before I went on holiday, I bought a slice to try for breakfast although I am not a big fan of coffee, it surprised me because it taste like tiramisu and I really like it!
I was thinking of this cake throughout my whole holiday, the first thing I wanted to do after coming back was to make this cake! so glad it is very simple to make, didnt have to wait too long to have a slice ;-d
Coffee and Walnut Cake
For the Sponge:
175g light brown sugar
3 medium eggs
1 tablespoon vanilla bean paste / vanilla extract
175g self raising flour
1 teaspoon baking powder
1 tablespoon instant coffee
60g chopped walnuts
4 x 6 inches round sandwich tins or 2 x 8 inches round sandwich tins
For the Coffee Buttercream Filling:
200g icing sugar
2 teaspoon instant coffee
1 tablespoon cocoa powder to decorate
For the Sponge
1. Preheat the oven to 175C. Grease and line greaseproof paper into the tins.
2. Beat butter and sugar with an electric mixer in a bowl until pale for at least 5 mins.
3. Beat in the eggs and vanilla extract gradually.
4. Sift the baking powder and flour into the mixture and stir until well-combined.
5. Dissolve instant coffee in 2 tablespoon of hot water and add it to mixture with the chopped walnuts.
6. Spoon and divide the mixture into the tins evenly by weighting out the amount.
7. Bake 30 mins until a skewer inserted into the centre of the cakes and come out clean.
8. Leave them on wire rack to cool.
For the Coffee Buttercream Filling
1. Beat the butter by adding the icing sugar gradually in a large bowl until soft.
2. Dissolve instant coffee in 1 tablespoon of hot water and add it to the mixture, whisk until the mixture is smooth and creamy.
3. Sandwich and cover the cake with the buttercream.
4. Decorate with a cake stencil by dusting cocoa powder on top. Enjoy!