Coffee and walnut cake
Made with unsalted butter, unrefined sugar and free-range, organic eggs you will have something infinitely superior to any shop-bought cake. It will take about an hour from start to finish and will keep for several days if you keep it sealed.
serves 8-10
butter - 175g
unrefined golden caster sugar - 175g
walnut pieces - 65g
eggs - 3
self-raising flour - 175g
baking powder - 1 tsp
instant coffee granules - 2 tsp
for the filling:
butter - 200g
icing sugar - 400g
instant coffee granules - 2 tsp
walnut pieces - 60g
You will also need 2 x 20cm loose-bottomed sponge tins
Beat the butter and sugar till light, pale and fluffy. You could do this by hand but it is far easier and, frankly, better with an electric mixer. Set the oven at 180 c/gas 4. Meanwhile, line the base of two 20cm sponge tins with greaseproof paper and chop the walnuts. Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition.
Combine the flour and baking powder and mix into the butter and sugar, gently, with either the mixer on a slow speed or by hand with a large metal spoon. Dissolve the coffee granules in a tablespoon of boiling water, then stir into the cake. Chop the walnuts and fold gently into the cake.
Divide the cake mixture between the two cake tins, smooth lightly and bake for 20-25 minutes. I have noticed mine are pretty much consistently done after 23 minutes.
To make the frosting: beat the butter till soft and pale with an electric beater, then add the sugar and beat till smooth and creamy. Stir a tablespoon of boiling water into the coffee granules then mix it into the butter-cream. Fold in the walnut pieces. When cool, turn one half of the cake upside down on a plate, spread it with a good third of the butter-cream, then place the second half on top. Spread the remaining butter cream on top and around the sides.