This easy to make coffee and walnut cake is topped with a luxurious espresso-infused buttercream for the ultimate afternoon tea treat.
- 225g salted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- ½tsp. salt
- 100g walnut halves
- 2tbsp camp coffee essence or 1 ½ espresso shots
For the buttercream
- 250g icing sugar
- ½ espresso shots
- 185g salted butter, softened
- Preheat an oven on Cake Plus 160˚C and line and grease two 20cm cake tins.
- Toast the walnuts in a frying pan on medium-high heat until they smell nutty and look toasted. Reserve a quarter of the walnuts to decorate the cake and roughly chop the rest.
- In a large bowl, cream the butter and sugar together using an electric hand whisk until light and pale. Continue whisking and gradually add the eggs.
- Once the eggs are fully incorporated, fold in the flour, salt, coffee essence and chopped walnuts.
- Transfer the cake mixture to the lined cake tins and bake for 25 – 30 minutes.
- For the buttercream, place the icing sugar, butter and espresso shots into a large bowl. Whisk with an electric hand whisk for 1-2 minutes until light and fluffy.
- Remove the cake from the oven and transfer to a wire rack to cool. Once the cake is cool, spread ½ of the buttercream on top of one of the cakes. Place the other cake on top and finish with more buttercream. Finish with the remaining walnut halves to decorate.