Crackin’ Coffee and Walnut Cake

Hello and happy Friday!

Once again, I have been inspired by the wonderfully talented Mary Berry with yet another crackin’ recipe, which I’m sure you can guess, contains my absolute favourite ingredient: coffee!

This coffee and walnut cake recipe will BLOW YOUR MIND, whether you’re a coffee fanatic like me, or just enjoy a little bit now and again. So please read on and relish in this incredible baked good before making it yourself, and if you do, please send me pictures and let me know how it goes!

You will need:

225g of margarine

225g of caster sufar

4 eggs

225g of self-raising flour

1 teaspoon of baking powder

1.5 tablespoons of instant coffee mixed with 1 tablespoon of hot water

75g of chopped walnut

For the walnut praline:

2 tablespoons of watwe

50g of caster sugar

50g of walnut pieces

For the filling/topping:

300ml of double cream

1 teaspoon of instant coffee dissolved in 2 teaspoons of hot water

Before you begin, preheat the oven to 160°c and lightly grease two cake tins and line the bases with non-stick baking parchment.

First, measure all of the cake ingredients into a mixing bowl.

Mix them with an electric whisk until everything is thoroughly blended.

Spread the mixture evenly into each cake tin, making sure that they are level with a spoon or spatula.

Bake for 30-35 minutes. You’ll know it’s done if you stick a knife in and it comes out clean!

While the cakes are baking, put the water and caster sugar into a small pan and heat gently until the sugar dissolves. Keep going until the sugar turns sort of brown and bubbles.

Take this off the heat and mix in the walnuts for the praline.

Next, pour them out onto a baking tray lined with parchment paper and leave them to harden in the fridge.

Once your cake is out of the oven, it’s time to make the coffee cream (see what I did?) topping. Whip the double cream until it just forms little mountains when you lift up the whisk and then add in the dissolved topping.

Once the cakes are completely cooled, add half of the cream to the cake with the flattest top (which will be the bottom layer) and the other half to the top. Decorate with your cooled walnut praline and you’re done!

And there you have it! I really enjoyed this cake and I think it was probably my favourite lockdown cake.

Once again, please visit the Black Lives Matter website and see what you can do to help. Every voice matters.

Have you been baking during lockdown? What have you made? Let me know!

50 thoughts on “Crackin’ Coffee and Walnut Cake

  1. Mind if I take your advice, even though I don’t care for coffee?

    For a blissful second, coffee’s taste matches its aroma, then in rushes the bitterness. Your recipe gets around that little problem, though.

    With style and flair too. Way to inspire cravings in a coffee-denier! Usually, but not in this case.

    Liked by 2 people

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