1 tablespoon instant espresso, dissolved in 1 tablespoon boiling water
175g self raising flour
1 pinch salt
50g chopped walnut pieces
For the icing
5 tablespoons double cream
1 1/2 tablespoons espresso coffee powder
160g butter, room temperature
265g icing sugar, sifted twice
8 walnut halves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 190 C / Gas 5. Grease and line two 20cm (8 in) cake tins.
Cream the sugar and butter together until smooth. Add the previously beaten eggs a little at a time Until the mixture is smooth. Mix in the coffee powder dissolved in water.
Sift the flour and salt into a separate bowl and add the wet mixture to this a little at a time, beating each time until smooth.
Add the walnuts and mix until evenly distributed. Distribute the mixture into the cake tins evenly and leave about 1cm space at the top of the tins.
Bake for 25 minutes until it is springy and cooked. Be careful not to over-bake!
Once cooked, remove from the oven and leave for 5 minutes, then remove cakes from their tins and place them on a cooling rack.
For the icing:
Put the coffee powder into a bowl and pour the cream over. Stir to dissolve.
Cream the butter, then add the icing sugar. Once smooth, beat in the coffee-cream mixture.
Use half of the icing to place in between the two cakes and use the rest to place on the top.
Once smooth place the walnut halves equally onto the top of the cake to decorate.
Serve up and enjoy! :)
This recipe previously called for baking powder in addition to the self raising flour. As this would be too much leavening for this size of cake, we have omitted the extra baking powder from this recipe. If you would like to add baking powder in addition to self raising flour, use no more than 1 teaspoon of baking powder.
I made this cake exactly as the recipe stated and it completely sank in the middle! There is far too much baking powder for a three egg cake. When I tried with a teaspoon of baking powder, the cake turned out beautifully.
I'm giving this recipe 4 stars, despite the first attempt, because it was very delicious, easy to make and used ingredients that were easily found in my local supermarket. - 13 Feb 2014