Squidgy coffee and walnut cake

Serves: 8

Edit

Update

Cancel

Total Time: 40

Prep Time: 20

Cook Time: 20

• For the cake
• 4  eggs
• their weight in butter
• their weight in self-raising flour
• their weight in caster sugar
• 2 teaspoon(s) baking powder
• 5 teaspoon(s) strong espresso coffee, left to cool
• 2 teaspoon(s) coffee essence
• a generous handful of chopped walnuts
• For the filling
• 1  egg
• its weight in butter
• its weight in icing sugar
• 1 teaspoon(s) coffee essence
• For the topping
• icing sugar and 2 tsp strong espresso coffee
• shelled walnut halves and/or chocolate-covered coffee beans, to decorate

Method

1. Heat the oven to 190°C (180°C fan oven), gas mark 5. While it warms, line two nine-inch sandwich tins.
2. In a bowl, combine the eggs, butter, flour and sugar and beat with a hand blender until fluffy. Add the baking powder, espresso coffee and coffee essence, and blend until smooth, then fold in the chopped walnuts.
3. Divide the mixture between the tins and smooth the tops. Bake for 20 minutes, then see if the cake centres feel springy. If not, bake for a further minute. Remove and leave for a few minutes before turning out onto a rack.
4. Beat together the filling ingredients until fluffy. When the cakes are cool, sandwich them with this mixture.
5. To ice, add some icing sugar to the coffee, mix to a paste and smooth on top with a palette knife dipped in hot water. For the marble effect, mix more coffee with icing sugar for a darker, runnier mixture, then drizzle on top. Decorate with walnuts and/or coffee beans.

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!