Stefan’s Coffee and Walnut Cake

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 flourĀ 
  • 200g unsalted cultured butterĀ 
  • 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:

  1. Preheat oven to 170 C. Grease 2 x 20 cm round cake tins and line with baking parchment.
  2. Beat the butter and caster sugar together.
  3. Gradually whisk in the eggs.
  4. Add 1 tbsp flour 1/2 way through to help stop the mix split. 
  5. Mix in the flour in a couple of loads.
  6. Add baking powder, pinch of salt and all walnuts.
  7. Mix in 50 ml espresso coffee, 1 tsp vanilla extract to loosen the mix. 
  8. Divide the mixture between the tins and bake for 25 minutes, until golden and springy to the touch.
  9. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.

For the filling: 

  1. Beat by hand 75g soft unsalted butter, 1 tbsp milk and 2 tbsp espresso with 125g sifted icing sugar (golden icing sugar is good).
  2. Add 2 tbsp espresso and another 125g sifted icing sugar. 
  3. Beat till smooth and place into fridge till firm enough to spread but not solid! 
  4. 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: 

  1. 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.
  2. Pour over the cake and allow to dribble down the sides.
  3. Decorate with walnut halves. 
  4. Leave for the icing to firm up.

Don’t store in the fridge as this ruins the sponge.

Do enjoy!