The month of June is a busy one in my family when it comes to the male members. My dad, husband and brother-in-law all have birthdays in this month, not to forget that Fathers Day has also just passed. I made this coffee and walnut cake to celebrate my dads birthday and it went down a treat!
To many, coffee and walnut cake is often reminiscent of bake sales and charity fundraisers, which is why it has such classic appeal. It also comes across to me as a very homely and English cake, and is usually presented in a rustic style. I decided to stay within this keeping, and used the coffee buttercream to only frost between the layers and the top, so that the sides remained bare. And I'm rather pleased with how it turned out!
My dad also likes to enjoy an espresso coffee now and then, which is why I thought this cake would be perfect for him. Its not girly in the least or over the top, but a cake with more emphasis on its taste. Of course coffee and walnuts are another great pairing too. The coffee in this cake lends just the right amount of aroma and taste, so if you are a strong coffee lover add a tablespoon more to your cake mix. You could also make this cake in a loaf tin, to make an easy to slice cake to have with your tea.
So whether you make this coffee and walnut cake for a bake sale, to have with your afternoon tea, or a family members birthday, it is bound to be enjoyed. Its a cake which you can't go wrong with!
Coffee and Walnut Cake
3 tblspn instant coffee
2 tblspn boiling water
225g unslated butter
225g caster sugar
4 medium eggs
225g self-raising flour
1 tspn baking powder
100g walnuts, chopped
Preheat the oven to 180 degrees Celsius and grease and line two round cake tins. Dissolve the instant coffee in the boiling water and leave to cool. In a large bowl cream together the butter and sugar well. Add one egg at a time, beating each one into the mixture. Pour in the coffee and mix well, then add the flour and baking powder. Add the chopped walnuts and combine altogether. Divide the mixture between the two tins and bake for about 30 minutes or until an inserted skewer comes out of the centre of the cake clean. Leave to cool fully on a wire rack before icing with the buttercream.
For the Coffee Buttercream
2 tspn instant coffee
1 tblspn boiling water
150g unsalted butter
300g icing sugar
Walnuts, chopped for decorating
Dissolve the coffee in the boiling water and allow to cool. Beat the butter and icing sugar together until light and pale, then add the cooled coffee. Use a spatula or knife to ice your cake and decorate with walnuts.