Classic Coffee and Walnut Delight
Indulge in the rich flavors of our Classic Coffee and Walnut Delight, a timeless dessert that pays homage to the beloved village shop staple from my childhood. This moist, fluffy cake combines the robust essence of strong black coffee with the delightful crunch of chopped walnuts. Perfect for special occasions or a cozy afternoon tea, this recipe is a cherished family favorite that brings back warm memories. With layers of coffee-infused buttercream and a glossy icing on top, it's not just a cake; it's a celebration of flavors that you can enjoy bite after glorious bite. Pair it with your favorite cup of coffee for the ultimate experience.
N/A
Servings
233
Calories
14
Ingredients
Ingredients
butter
175 g (room temperature)
brown sugar
175 g
strong black coffee
2-3 tablespoons (cold)
eggs
3
self-raising flour
175 g
baking powder
1 teaspoon
salt
1/2 teaspoon
chopped walnuts
100 g
butter
150 g (soft)
strong black coffee
1 tablespoon (cold)
icing sugar
300 g
icing sugar
150 g
cold black coffee
to taste
walnut halves
to decorate
Instructions
1
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and prepare two 8-inch sandwich tins by greasing them and lining the bases with parchment paper.
2
In a mixing bowl, cream the room temperature butter with the brown sugar and cold strong black coffee using an electric whisk, until the mixture is light and fluffy.
3
Add the eggs to the butter mixture one at a time, beating well after each addition to ensure a well-combined batter.
4
In a separate bowl, sift together the self-raising flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a wooden spoon, being careful not to over-mix.
5
Gently stir in the chopped walnuts until they are distributed evenly throughout the batter.
6
Divide the batter evenly between the prepared tins and smooth the tops with a spatula. Bake in the preheated oven for approximately 25-30 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean. Avoid opening the oven door too early to help the cakes rise properly.
7
Once baked, allow the cakes to cool in the tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.
8
While the cakes are cooling, prepare the coffee buttercream. In a large mixing bowl, beat the soft butter until creamy. Gradually sift in 150 g of icing sugar and mix until smooth. Then, add the tablespoon of cold coffee and blend until fully incorporated.
9
Sandwich the two cooled cakes together with a generous layer of coffee buttercream in between.
10
For the top icing, sift the remaining icing sugar into a bowl and gradually add cold black coffee until you achieve a pourable consistency that won't run off the edges of the cake. Spread this icing over the top of the cake.
11
Finish decorating by placing walnut halves on top. Serve slices with your favorite coffee and enjoy!
Nutrition Information
11 g
Fat
35 g
Carbs
2.5 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Coffee and Walnut Delight?
It is a moist and fluffy cake that combines the robust essence of strong black coffee with the crunch of chopped walnuts, inspired by traditional village shop recipes.
What are the primary flavors in this recipe?
The cake features rich flavors of strong black coffee and the nutty crunch of chopped walnuts, complemented by a coffee-infused buttercream.
How long should I bake the cake?
The cakes should be baked for approximately 25-30 minutes in a preheated oven.
What is the recommended oven temperature?
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
What size baking tins are needed?
You will need two 8-inch sandwich tins for this recipe.
Should the coffee be hot or cold when added to the batter?
The recipe specifies using cold strong black coffee for the batter.
What type of flour is required?
This recipe calls for 175 g of self-raising flour.
How much butter is needed for the cake batter?
You will need 175 g of room temperature butter for the cake mixture.
What kind of sugar is used in the cake?
The recipe uses 175 g of brown sugar for the cake base.
How many eggs are used in the recipe?
The recipe requires 3 eggs, added to the mixture one at a time.
Is there baking powder in this recipe?
Yes, the recipe uses 1 teaspoon of baking powder to help the cake rise.
How should the chopped walnuts be added?
Gently stir the chopped walnuts into the batter after folding in the dry ingredients until they are evenly distributed.
How do I prepare the baking tins?
Grease the two 8-inch sandwich tins and line the bases with parchment paper.
How do I know when the cake is done?
The cake is ready when it is golden brown and a skewer inserted into the center comes out clean.
How long should the cake cool in the tins?
Allow the cakes to cool in the tins for 10 minutes before turning them out onto a wire rack.
What is the calorie count per serving?
Each serving contains approximately 233 calories.
What is the fat content per serving?
There are 11 g of fat per serving.
How much protein does this cake provide?
Each serving provides about 2.5 g of protein.
What is the carbohydrate content?
There are 35 g of carbohydrates per serving.
How many ingredients are in this recipe?
There are a total of 14 ingredients used in this recipe.
What ingredients are needed for the coffee buttercream?
The buttercream is made from 150 g of soft butter, 150 g of icing sugar, and 1 tablespoon of cold coffee.
How is the top icing made?
The top icing is made by mixing 150 g of sifted icing sugar with cold black coffee until it reaches a pourable consistency.
What is used to decorate the top of the cake?
The cake is decorated with walnut halves placed on top of the icing.
Can I open the oven early during baking?
It is recommended to avoid opening the oven door too early to ensure the cakes rise properly.
How should I mix the dry ingredients into the wet ones?
Gradually fold the sifted dry ingredients into the wet mixture using a wooden spoon, taking care not to over-mix.
Is salt included in the ingredients?
Yes, 1/2 teaspoon of salt is included in the dry ingredients.
What is the total amount of icing sugar needed?
You will need 300 g total of icing sugar (150 g for the buttercream and 150 g for the top icing).
What is a good serving suggestion for this cake?
Serve slices with your favorite cup of coffee for the ultimate afternoon tea experience.
What occasions is this cake suitable for?
It is perfect for special occasions, cozy afternoon teas, or celebrations.
How do I assemble the cake?
Sandwich the two cooled cakes together with a generous layer of coffee buttercream and then spread the top icing over the top.