Hairy Bikers Coffee And Walnut Cake Recipe

This Hairy Bikers Coffee and Walnut Cake Recipe is a moist and rich dessert, which uses instant coffee and chopped walnuts. It’s a classic, foolproof recipe, ready in about 40 minutes.

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Hairy Bikers Coffee And Walnut Cake Recipe Ingredients

For the Sponge:

• 2 tbsp instant coffee powder
• 1 tbsp boiling water
• 225g (8oz) softened butter, plus extra for greasing
• 225g (8oz) soft light brown sugar
• 4 large eggs, at room temperature
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 75g (3oz) walnuts, roughly chopped

For the Buttercream Icing:

• 1½ tbsp instant coffee powder
• 1 tbsp milk
• 150g (5½oz) softened butter
• 300g (10½oz) icing sugar, sifted
• 8-10 walnut halves, to decorate

How To Make Hairy Bikers Coffee And Walnut Cake Recipe

1. Preheat the oven and prep tins: Preheat oven to 180°C (160°C Fan/Gas 4). Grease and line two 20cm/8in round sandwich tins with baking parchment.
2. Make the coffee paste: Dissolve 2 tbsp coffee powder in 1 tbsp boiling water to create a thick paste. Let it cool completely.
3. Mix the batter: In a large bowl, beat butter, brown sugar, eggs, flour, and baking powder with an electric mixer until light and fluffy.
4. Add flavor and nuts: Fold in the cooled coffee paste and chopped walnuts until just combined.
5. Bake the cakes: Divide batter between the prepared tins and level. Bake for 20-25 minutes until well-risen and springy to the touch.
6. Cool the cakes: Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
7. Make the icing: Dissolve 1½ tbsp coffee powder in 1 tbsp milk. Beat butter until soft, then gradually add icing sugar and coffee mixture until smooth and spreadable.
8. Assemble the cake: Place one sponge on a serving plate. Spread with half the buttercream. Top with the second sponge and spread remaining icing on top. Decorate with walnut halves.

Recipe Tips

• What coffee should I use for flavor? Instant coffee powder works best for a strong, concentrated flavor without adding extra liquid.
• Can I make this into cupcakes? Yes, divide the batter into cupcake cases and bake for about 15-18 minutes.
• How to keep the cake moist: Don’t overbake, and store in an airtight container once cooled.
• Can I freeze coffee and walnut cake? Yes, freeze the sponges (un-iced) for up to 2 months. Thaw and decorate when ready.
• Can I use espresso instead of instant coffee? Yes, but reduce other liquid slightly and ensure it’s strong for flavor.

What To Serve With Coffee And Walnut Cake

This cake is perfect on its own or with a warm or cool drink:

• Freshly brewed coffee
• English breakfast tea
• Vanilla ice cream
• Whipped cream
• A small glass of dessert wine

How To Store Coffee And Walnut Cake

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving.

Freeze: Freeze undecorated sponges, wrapped tightly, for up to 2 months. Thaw and add buttercream before serving.

Coffee And Walnut Cake Nutrition Facts

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Sugars: 45g
• Carbohydrates: 65g
• Protein: 6g
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake in one tin instead of two?
Yes, but you may need to adjust the baking time to ensure it cooks evenly.

Why is my sponge dense instead of fluffy?
Overmixing or using cold butter can cause a dense texture. Use room temperature ingredients and mix just until combined.

Can I add more walnuts?
Yes, increase to taste, but don’t overload the batter or it may affect texture.

How do I make the icing firmer?
Add more icing sugar or chill the buttercream briefly to firm it up.

Is there a substitute for instant coffee powder?
You can use espresso powder or a very strong shot of brewed espresso.

Try More Recipes:

• Hairy Bikers Apple Crumble Recipe
• Hairy Bikers Pease Pudding Recipe
• Hairy Bikers Gingerbread Recipe