Coffee & Walnut Sponge Cake

COFFEE (1)Serves 6-8, prep time, 30 minutes, cooking time 45 minutes

INGREDIENTS
FOR THE CAKE
225g unsalted butter
225g castor sugar
4 free-range eggs
50ml strong espresso coffee
225g  self-raising flour
70g chopped walnuts

FOR THE BUTTERCREAM
125g unsalted butter
200g icing sugar
50ml strong espresso coffee
12 walnut halves to decorate

METHOD
Preheat the oven to 180 degrees. Then grease and line with baking parchment two 7 inch cake tins. In a food processor blend the butter and sugar together. Add the eggs one at a time to the butter and sugar mixture, making sure each egg is blended in before adding the next. Then add the espresso coffee. Once the coffee is mixed in add the sifted flour and chopped walnuts. Spoon the cake mixture into the cake tins. Bake for 25-30 minutes, dip a clean knife into the centre of the cake if the blade comes out clean the cake is done. Turn out the cakes onto a wire rack and leave to cool.

FOR THE BUTTERCREAM
Beat the butter and icing sugar together in a small bowl. Add the espresso coffee and mix. Place the cake on a plate upside down and spread the buttercream over the top. Place the second sponge top side up and cover with the remaining cream. Decorate the top of the cake with the walnut halves and serve.

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