About coffee and walnut cake
This classic coffee and walnut cake uses our favourite whack-everything-in-together method, and is easy for kids to get involved with in the kitchen. You can use slightly less coffee essence (and a dash more milk or some water) if your family aren't huge coffee fans, or if you have young palates to treat.
Recipe rating:5.0 stars
Prep and cook time:
Serves: 12 slices
Ingredients: For the cakes
Stork tub: 175g
Caster sugar: 175g
Eggs, beaten: three
Self-raising flour, sieved: 175g
Chopped walnuts: 55g
Coffee essence: 1 tbsp
Ingredients: For the icing
Stork tub: 55g
Icing sugar: 225g
Milk: 1 tbsp
Coffee essence: 1 tbsp
Directions:
2. Place all cake ingredients in a mixing bowl and beat together until smooth.
3. Place in 2 x 18cm (7 inch) greased and bottom-lined sandwich tins.
4. Bake in middle of preheated oven for 25–30 minutes. Turn out and cool on wire tray.
5. For the icing, mix all ingredients until well blended, and add the milk and coffee essence.
6. Sandwich the two cakes together with a little of the icing, and spread the remaining icing over the top of the cake.
7. Chop all but eight of the walnuts and press around the sides of the cake. Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.