Mary Berry’s ‘easy’ coffee and walnut cake is ‘delicious’ and bakes in 25 minutes
Coffee and walnut cake is a popular bake, and it couldn't be easier with Mary Berry's recipe.
Coffee and walnut cake is a popular dessert because of its unique flavour along with its light and fluffy texture.
The cake can be made in a variety of different ways along with a variety of different toppings.
Mary Berry’s recipe serves six to eight people and can be baked in 25 minutes.
The recipe notes on BBC Good Food said: “Mary Berry makes it easy with this delicious coffee and walnut cake.”
It’s perfect for a family gathering or an occasion such as a birthday or Mother’s Day.
In this brand-new collection of 120 recipes, Mary Berry shares her tips and tricks from a lifetime of culinary knowledge.
The book, Mary Makes it Easy: The new ultimate stress-free cookbook, is now available for just £14.
Ingredients:
225g unsalted butter, softened
225g caster sugar
Four large free-range eggs
225g self-raising flour
Half a teaspoon of baking powder
One tablespoon of coffee granules, dissolved in one tablespoon of boiling water
50g walnuts, finely chopped
For the filling and topping:
125g unsalted butter, softened
225g icing sugar, sifted
One tablespoon of coffee granules, dissolved in one tablespoon of boiling water
Eight walnut halves, to decorate
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Method:
Preheat the oven to 180C or 160C Fan and lightly butter two loose-bottomed 20cm sandwich tins and line the bases with baking parchment.
Put the butter, sugar, eggs, flour, baking powder and coffee in a large mixing bowl and beat together using an electric hand whisk until combined and smooth before folding in the walnuts.
Divide the mixture evenly between the tins and level the surface using a spatula or the back of a spoon.
Bake for 25 to 28 minutes, or until an inserted skewer comes out clean. Leave to cool in the tins for five minutes and then a small palette knife around the edge and turn the cakes out onto a wire rack.
Peel off the bottom bit of parchment and leave to cool completely before making a start on the filling and topping.
Beat the butter and gradually add the icing sugar before adding the coffee and beating it until fully smooth.
Choose the cake with the best top and then put the other one upside down onto a serving plate and spread it with half of the coffee icing.
Sandwich together with the other half before icing the top of the cake and decorating it with the walnut pieces to serve.