2 tablespoons instant coffee mixed with 1 teaspoon boiling water
250g icing sugar
2 teaspoons instant coffee mixed with 1 teaspoon boiling water
150g crushed nuts of choice
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Line 2 20cm cake tins with baking parchment.
Cream 180g butter and the light brown sugar together until light and fluffy. Once fluffy add the baking powder and almond flavouring. Now to whisk in the eggs and self-raising flour.
Gently add one of 4 eggs at a time, each with a bit of self-raising flour (leaving about 50g self-raising flour to fold in) to ensure mixture doesn't curdle, do this until mixture is light and fluffy.
After all 4 eggs have been added now pour the 55g crushed walnuts and 2 tablespoons instant coffee and fold in with last bit of flour. Ensure that you do not tap the bowl with spoon whilst folding in as you will lose the air from whisking. Evenly divide into the prepared cake tins.
Bake in the preheated oven until a skewer inserted near the centre comes out clean, 25 to 30 minutes. Allow cake to cool for 10 minutes in the tins, then remove to a wire rack to cool completely.
To make the coffee buttercream icing you will need to mix 170g butter into 200g icing sugar, adding the last 2 teaspoons of instant coffee and whisk until buttercream is together. Chill this in the fridge until cake is out of the oven and cool enough to then add buttercream.
When cake is ready for coffee buttercream add part of mixture to the middle of one cake. Once that is complete then buttercream top and sides of cake. Make sure cake is completely covered in butter icing. Then around the sides add 200g of crushed nuts of your choice for decoration. Pipe randomly left over buttercream ontop and scatter extra walnuts if you wish!
Lovey texture, very light but in my opinion would have been much nicer without the almond flavouring, that spoiled it for me, my husband still liked it though. Will definately make it again without and it will be perfect - 24 Jun 2012
The recipe itself is slightly chaotic - the eggs and flour procedures wasn't clear enough for me, I just descided simply to mix eggs and flourr in food processor and it came out as a very nice cake, moist and big in volume at the same time. I took advice from prevoius comment and didn't use almond flavour, and I think it was a good choice. Cake itself is lovely, especially the next day when it sets well with cream. - 25 Mar 2016