Coffee and Walnut Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
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- Serves
- 8
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- Calories
- 821
A classic sponge cake flavoured with espresso coffee and walnuts filled with coffee buttercream. Simple to make but always a crowd pleaser.
recipe updated 30 May 2024
Ingredients
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- Butter
- 400 g
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- Egg
- 4
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- Espresso
- 12 g
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- Walnuts
- 50 g
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- Golden caster sugar
- 250 g
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- Vanilla extract
- 1 ¼ teaspoons
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- Plain flour
- 250 g
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- Baking powder
- 3 teaspoons
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- Icing sugar
- 300 g
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- Espresso
- 2 tablespoons
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- Walnuts
- as needed
Tools
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Oven
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Parchment paper
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Kenwood Chef
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Kenwood bowl - kenwood chef
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Round pan - 20cm (8")
Step preview
- Line 2 clean round pans with parchment paper
- Pre-heat oven - 180°C
- Attach K Beater
- Add butter and golden caster sugar to the Kenwood Bowl
- Mix then scrape bowl - approx 2 min, Speed Max
- Then add egg, vanilla extract, plain flour, baking powder and espresso to the Kenwood Bowl
- Mix - 30 sec, Speed Max
- Then add walnuts to the Kenwood Bowl
- Mix - 30 sec, Speed 4
- Divide content of Kenwood Bowl between 2 round pans
- Scatter walnuts over the round pans
- Bake - 30 min, 180°C
- Let cool on round wire rack
- Clean Kenwood Bowl
- Attach K Beater
- Add butter, icing sugar, espresso and vanilla extract to the Kenwood Bowl
- Mix - 2 min, Speed Max
- Place one cake half onto a serving plate
- Spoon half buttercream into the middle of the cake and spread
- Place the second cake on top and lightly push down to secure
- Spoon the rest of the butter cream onto the top of the cake and spread
- Decorate with walnuts
- Serve