Coffee walnut cake

At least once a week, I’d bake a cake. For about six months, my baking repertoire was limited to brownie, lemon cake and carrot cake.

Last weekend, I thought I’d live life on the edge and break out of the mould (a baking mould. Geddit geddit?)

So I made this. Do excuse the horrendous photography – I’m working on it.

It’s a coffee walnut cake, with coffee butter icing. Actually, you can’t really tell from the photograph, so you’ll just have to take my word for it.

The last time I made icing was as a teenager. After one failed effort at 14, I became  hardwired into thinking that icing was difficult to make. So was I pleased that it turned out ok. It’s so easy to make – you baking veterans, laugh to your heart’s content at my new found revelation.

Here’s the recipe.


125g butter , at room temperature
125g caster sugar
2 eggs
125g self-raising flour
1 tsp baking powder
2 heaped tbsp coffee, dissolved in 100ml water
100g walnut halves

For the icing,
200g butter
200-300g icing sugar


1. Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or springform cake tin.

2. Beat butter and sugar until it’s well mixed. Best done with an electric mixer. I don’t have one so it’s all done by hand. Then beat in the eggs, flour and baking powder.

3. Pour in half of the coffee mixture, followed by the walnuts.

4. Spoon into the tin and bake for 40 minutes or until a skewer comes out cleanly. Leave to cool.

5. To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar.

Et voila! There you have a delicious coffee walnut cake, made in an hour.

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