Hairy Bikers Coffee and Walnut Cake Recipe
If you love a classic afternoon tea, you are in for a real treat today. The Hairy Bikers Coffee and Walnut Cake Recipe is a true British masterpiece that never goes out of style.
Ingredients
- 225 g Softened unsalted butter
- 225 g Golden caster sugar
- 225 g Self-raising flour
- 1 tsp Baking powder
- 4 Large eggs
- 50 g Chopped walnuts
- 2 tbsp Instant coffee granules
- 1 tbsp Boiling water
- For the Buttercream:
- 150 g Softened butter
- 300 g Icing sugar
- 1.5 tbsp Instant coffee granules
- 1 tbsp Boiling water
- Extra walnut halves for decoration
Instructions
Preheat and Prep
- Heat your oven to 180°C. Grease your two cake tins with a little bit of butter. Line the bottoms with circles of baking parchment paper. This stops the cake from sticking to the pan.
Dissolve the Coffee
- Put your coffee granules into a small bowl. Add the boiling water and stir until it is smooth. Set this aside to cool down for a few minutes. This provides the deep flavor.
Cream Butter and Sugar
- In a large bowl, beat the butter and sugar together. Use an electric whisk for the best results. Keep going until the mixture looks pale and very fluffy. This adds air to the cake.
Add the Eggs
- Whisk in your eggs one at a time. Add a spoonful of flour with each egg to stop curdling. Mix well after each addition until the batter is smooth and combined.
Fold in Dry Ingredients
- Sift the remaining flour and baking powder into the bowl. Add the chopped walnuts and the cooled coffee liquid. Use a large metal spoon to gently fold everything together. Do not overmix.
Bake the Cakes
- Divide the batter equally between the two tins. Smooth the tops with a spatula. Bake for about 25 minutes. They should be golden brown and spring back when touched.
Cool the Sponge
- Leave the cakes in the tins for five minutes. Then, turn them out onto a wire rack. Peel off the parchment paper. Let them cool completely before you start the icing.
Make the Buttercream
- Beat the butter and icing sugar until smooth. Dissolve more coffee in water and add it to the mix. Whisk until it is light and airy. This is the best part of the cake.
Assemble and Decorate
- Spread half the buttercream on one cake layer. Top with the second cake. Spread the rest of the icing on top. Finish by placing walnut halves around the edge for a professional look.
Notes
- Toast the Walnuts: Lightly roast your walnuts in a pan before adding them. This makes the flavor much deeper and crunchier.
- Stronger Coffee: If you love a punchy flavor, use espresso powder instead of instant coffee.
- Gluten-Free: You can use a gluten-free flour blend. Just add an extra splash of milk to keep it moist.
- Storage Tip: Keep the cake in an airtight container. It will stay delicious for up to three days.
- Add Chocolate: Fold in some dark chocolate chips for an extra indulgent twist.