A recipe for a delicious and moist coffee and walnut cake by our friend Stefan Moody, using our very own freshly roasted coffee! Try it yourself at home by following these steps:
- 150 ml cooled down espresso coffee (try Colombia Huila Dark)
- 4 medium-sized free range eggs
- 200g organic self-raising flour
- 200g unsalted cultured butter
- 200g golden caster sugar
- 100g finely ground walnuts
- 100g roughly chopped walnuts
- pinch of salt
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 75g unsalted butter
- 1 tbsp milk
- 2 tbsp espresso (leftover from sponge mix)
- 125g icing sugar
- 250g sifted icing sugar
- 1 tsp espresso coffee
For the sponge:
- Preheat oven to 170 C. Grease 2 x 20 cm round cake tins and line with baking parchment.
- Beat the butter and caster sugar together.
- Gradually whisk in the eggs.
- Add 1 tbsp flour 1/2 way through to help stop the mix split.
- Mix in the flour in a couple of loads.
- Add baking powder, pinch of salt and all walnuts.
- Mix in 50 ml espresso coffee, 1 tsp vanilla extract to loosen the mix.
- Divide the mixture between the tins and bake for 25 minutes, until golden and springy to the touch.
- Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.
For the filling:
- Beat by hand 75g soft unsalted butter, 1 tbsp milk and 2 tbsp espresso with 125g sifted icing sugar (golden icing sugar is good).
- Add 2 tbsp espresso and another 125g sifted icing sugar.
- Beat till smooth and place into fridge till firm enough to spread but not solid!
- Slice the top off one sponge (munch this immediately with any extra filling or icing), cover with the buttercream, then place the other sponge on top.
For the icing:
- 250g sifted icing sugar with just enough espresso to make it pour-able.
NOTE: even 1 tsp too much can make it too runny, so go slowly.
- Pour over the cake and allow to dribble down the sides.
- Decorate with walnut halves.
- Leave for the icing to firm up.
Don’t store in the fridge as this ruins the sponge.