My Mum always used to make coffee and walnut cake. Any family party, church function or school event, Mum would make her coffee and walnut cake and it would be the first to go. This is my recipe, inspired by hers. It is lovely and sweet and bitter and just makes me feel all warm and cosy.
You will need, 6oz butter/margarine, 6oz self raising flour, 3 eggs, 4oz soft brown sugar, 2oz caster sugar, 2oz walnuts, 1tbsp baking powder, 2 tbsp strong coffee. For the icing: 8oz icing sugar, 5oz butter, 2tbsp strong coffee, walnuts for decorating.
Leave to cool. Preheat your oven to 180 degrees and grease two cake tins. Mix the butter and the sugar together until smooth. Add the coffee. Now beat the eggs in a mug and add slowly to the bowl, while still mixing.
Crush your walnuts into little pieces, with a blender or a pestle and mortar and add to the mixture. Now add a tablespoon of baking powder and sift the flour slowly into the bowl. Once everything is mixed together divide the mixture between your two tins. To get the mixture level I hold either side of the tin and wiggle it on the surface so that the cake mixture is evenly spread.
For your icing, do the same as before with the coffee, making a paste. Now blend the icing sugar and butter in a bowl and add the coffee. I used the whisk attachment for my machine, but use a hand whisk if you would rather.
Thick gloopy butter icing and lovely light sponge makes this a fabulous teatime treat, serve with loads of cream and a good americano. I love this cake. So does my husband. It isn’t going to last very long in this household!
Enjoy, Love Mrs Gardom