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The best coffee and walnut cake
dessert recipes | serves 12
This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.
1. Preheat the oven to 180C/gas 4. Grease and line the bases of 2 round 20cm cake tins. In a food processor, blitz two-thirds of the nuts to powder. Cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
2. Fold the flour, baking powder and a pinch of salt through with a large metal spoon until just incorporated.
3. Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso. Evenly divide the mixture between the cake tins and bake in the oven for 20–25 minutes, until lightly golden and cooked through when tested with a skewer. Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
4. For the filling, put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
5. For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
6. Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing. Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.
Per slice 390 cals, 22.5g fat (11.2g saturated), 4.2g protein, 42.4g carbs, 33.4g sugars
Recipe Georgie Socratous
Photo David Loftus
from Issue 29
ingredients• 175g unsalted butter, cubed and softened, plus extra to grease
• 75g walnuts, plus a few extra to go on top
• 175g sugar
• 3 eggs, beaten
• 150g self-raising flour
• ½ tsp baking powder
• 50ml cold espresso
• 65g butter, cubed and softened
• 125g icing sugar
• 40ml strong espresso
• 100g icing sugar
• 20ml strong espresso