Ultimate Coffee & Walnut Cake


I love all things coffee related from a good flat white to Colombian coffee ice cream and so it follows that when I’m treating myself to a piece of cake, it has to be coffee and walnut. There’s only one problem with most versions and that’s this: not enough of a coffee hit. I like an intense, deep coffee flavour from my coffee and walnut cake so that means sometimes I’ve just got to make my own. This 3 layered extravaganza is one to make on a lazy weekend when you’ve got time to put the effort into making a cake with the wow factor.


12 tablespoons of the strongest coffee you can make. (If it’s so strong it’s syrupy, all the better!).

10 oz walnut halves

9 oz self raising flour

3 tsp baking powder

6 medium eggs

9 oz dark brown Muscovado sugar

9 oz butter

For the filling

1lb icing sugar

8 oz butter

For the glace icing

300g icing sugar


First of all, pick 10 of the best walnut halves and toast them for 7 – 8 mins in a medium oven and bash the rest up into small pieces. The 10 halves should weigh in at about an ounce leaving you 9oz to divide up between the 3 sponge layers.

You will need to make 3 separate sponges in a greased & lined 8 inch cake tin. Chances are you will only have two tins, or possibly only one, so make them in succession if you have to. This is an all-in-one cake batter so just soften the butter and for each layer mix up;  3 oz butter, 2 eggs, 3 oz Muscovado dark brown sugar, 1 tsp baking powder, 3 oz self raising flour and 3 tbsps of the strong coffee. Bake for 25 minutes and allow to cool completely.

For the butter cream filling, soften the butter and add that and another 2 tbsps of the strong coffee to a large bowl with the 500g of icing sugar. Cover as much of the bowl as you can with a tea towel to prevent coating your kitchen in an icing sugar cloud and whisk until smooth and creamy. If the mixture is a bit tight add hot water by the tsp until it’s a nice spreading consistency.

For the coffee glace icing, use your last tbsp of strong coffee and combine it with the 300g icing sugar to make a spreadable icing, again covering the mixing bowl with a tea towel and again adding hot water a tsp at a time if you need to loosen the consistency up a little.

To assemble, divide you butter cream filling by half to sandwich your 3 layers together, then swirl the glace icing over the top layer and finally place the 10 toasted walnut halves symmetrically around the outside of the cake.







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