Coffee & Walnut Cake

This luxury cake is sure to impress at any dinner party.


175g/6oz butter, softened
175g/6oz caster sugar
3 large eggs, beaten
175g/6oz self-raising flour
55g/2oz chopped walnuts
2tbsp very strong coffee
For the icing:
175g/6oz butter, softened
350g/12oz icing sugar, sifted
2-3tbsp very strong coffee
Walnut halves to decorate


  • Preheat the oven to Gas 4/180ºC/350ºF. Grease and line a deep 18cm/7in round cake tin.
  • Cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs. Sift the flour and add a little to the cake mixture. Then fold in the remaining flour, together with the walnuts and coffee. Spoon into the prepared tin and level the surface.
  • Bake in the oven for 1 hour or until well risen and spongy to the touch. Leave to cool in the cake tin for 5 minutes, then turn out on to a wire rack.
  • For the icing, put the butter in a bowl and cream until soft. Gradually beat in the icing sugar, then the coffee. Cut the cake horizontally into three. Use two-thirds of the icing to sandwich it together. Set on a plate. Spoon the rest of the icing over the top. Decorate with walnuts.
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