Thursday, 23 September 2010

Coffee and Walnut Cake

It's been a while since I've baked anything as I've been really busy lately. I decided on this delightful coffee and walnut cake from the primrose bakery book.  I don't like to drink coffee but I like coffee flavoured cakes, ice-cream or chocolate. The cake turned out very light and spongy with a delicious aroma of coffee. In fact my cake was a little too soft and it fell apart a little. Good thing I could cover it up with the icing! It still tasted very good and I would definitely make this again. 

adding coffee and walnuts 

ready to go in the oven

straight from the oven 

adding coffee syrup 

cover with coffee buttercream icing 

decorate with walnuts, I added crushed walnuts as well. 

Recipe from 'cupcakes from the primrose bakery'
For the cake
175g unsalted butter
175g golden caster sugar
3 large eggs, free-range or organic
175g self-raising flour, sifted
1.5 teaspoons baking powder
75g walnuts
1.5 teaspoons instant coffee mixed with 2 tablespoons boiling water

For the syrup
1 tablespoon instant coffee
50g demerara sugar
55ml boiling water

For the coffee buttercream icing (you need 1.5 batches) 
150g unsalted butter, at room temperature
1 tablespoon semi-skimmed milk, at room temperature
2 teaspoons instant espresso powder, dissolved in a small amount of hot water
350g icing sugar, sifted

  • Preheat the oven to 170 C.
  • Grease and line two 20cm cake tins.
  • In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. 
  • Add the eggs, one at a time, mixing for a few minutes after each addition. 
  • Add the flour and baking powder and beat well. 
  • Grind the walnuts in a food processor for about 30 seconds or so - they should not be too fine. 
  • Add the coffee and ground walnuts to the batter and mix again but for no more than 3-4 seconds. 
  • The mixture should have a marbled effect and it is very important not to overmix or you will take all the air out of the cakes. 
  • Divide the mixture evenly between the tins and bake in the oven for about 25 minutes until raised and golden brown.
  • Insert a skewer in the centre of one of the cakes - it should come out clean if it is cooked. 
  • Remove from the oven and let the cakes cool in their tins. 
  • Make up the syrup by combining the ingredients in a jug and stirring well to ensure the sugar dissolves completely. 
  • After 10-15 minutes, prick the sponges with a fork, brush on the syrup and leave it to soak in. 
  • When you are ready to ice the cakes, carefully turn them out of their tins and peel the greaseproof paper from the bases. 
  • Place one cake on a plate and spread a thin layer of coffee buttercream over it. 
  • Place the second cake on top and use the rest of the buttercream to cover the upper surface. 
  • Decorate with walnut halves around the edge. 


  1. This looks so wonderful! I would love to have this with a cup of coffee!
    Mmmm, so good~

  2. What a cake! It looks so tempting!

  3. Its so pretty!! And it sounds delicious! I wish I had a piece now to eat with my coffee :)

  4. A light and spongy cake sounds great right now!

  5. I'm a new fan of walnuts and a longtime fan of coffee, so this sounds like a match made in heaven!

  6. wow - that's a tall sponge! Looks great

  7. How pretty! My husband would just love this cake :D
    *kisses* HH

  8. Looks gorgeous! Can I send you some info about Cupcake Camp London ? We'd love you to donate some of your gorgeous cakes! You can email me at or if you give me your email address, I can send you the details :)

  9. June who loves to bake1 October 2010 at 23:14

    If this cake tastse anything close to how delicious it looks, I'm with you, Andrea - I wish I had a piece (a BIG piece) of this beauty of a in, right now.


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