Coffee and Walnut Cake

A classic sponge cake flavoured with espresso coffee and walnuts filled with coffee buttercream. Simple to make but always a crowd pleaser.

Difficulty

Low

Time

90 min

Ingredients

Servings

8

250

250

4 , beaten

1

4 , chilled

250

2

50

150

300

2

0.25

, as needed

Utensils

2 Round cake tin 18.0 8.0 cm (diameter), 1 Serving plate, K-Beater

Instructions

Prep. (Before you begin)

Cut the butter into cubes and leave at room temperature to soften.

Roughly chop the walnuts.

Getting started

Fit the K beater to the machine.

Pre heat the oven to 180ºC.

Grease the round tins and line with parchment paper.

Stage 1

Add Ingredients 1 (butter, caster sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Max for about 2 minutes.

Scrape down the bowl.

Stage 2

Add Ingredients 2 (eggs, vanilla extract, instant coffee, flour, baking powder) into the Mixer bowl.

Mix on speed Max for about 30 seconds.

Stage 3

Add half of Ingredients 3 (walnuts) into the Mixer bowl.

Mix on speed 4 for about 30 seconds.

Divide the contents of the Mixer bowl evenly between 2 round tins.

Scatter the rest of Ingredients 3 (walnuts) over the round tins.

Bake for 30 minutes at 180ºC.

Let cool on a wire rack.

Stage 4

Retrieve, clean the Mixer bowl and fit the K beater.

Add Ingredients 4 (butter, icing sugar, espresso coffee, vanilla extract) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Max for 2 minutes.

Place one cake half onto the serving plate.

Spoon half of the buttercream onto the cake and eveny spread.

Place the second cake half on top and lightly push down to secure.

Spoon the rest of the buttercream onto the top of the cake and evenly spread.

Serve.

To Serve.

Garnish with walnuts.