Coffee Nut Cake©


Coffee Cake
  • 7oz-200g baking margarine
  • 7oz-200g self-raising flour (sifted)
  • 4 medium eggs (free-range)
  • 7oz-200g golden caster sugar
  • 1 ½ teaspoons baking powder
  • 1.7oz-50g walnut pieces (finely chopped)
  • 2 tablespoons espresso powder (mixed with 2 ½ tablespoons boiling water and left to cool)
Coffee Syrup
  • 1 ½ tablespoons espresso powder
  • 2.6oz-75g demerara sugar
  • 2.3 fl oz-70ml boiled water
  • ***make the syrup whilst cakes are baking and leave to cool before using***
Hazelnut Buttercream
  • 14.1oz-400g icing sugar
  • 8.8oz-250g unsalted butter (room temperature)
  • 5 tablespoons hazelnut syrup
  • 2 tablespoons cold water
  • *** split the buttercream into equal halves, ½ for filling, ½ for topping***
  • 1.7oz-50g walnut pieces
  • ½ the hazelnut buttercream
  • 1oz-30g coffee chocolate (grated)
  • Chocolate crispy balls (optional)


  1. Begin by making the coffee for the cake mix by combining the espresso powder with the boiling water. Set to one side to cool completely
  2. Pre-heat oven to 338˚F/170˚C regular oven or 250˚F /150˚C fan assisted oven with a baking tray inside to pre-heat and grease two 20cm/8" round cake tins-set to one side
  3. Make the cake mix. In a large mixing bowl, mix the butter and sugar together using an electric hand-whisk or stand mixer until it is lighter in colour and well combined. Add one egg, ¼ of the flour and the baking powder and mix again. Add the other 3 eggs one at a time, combining the mixture between each addition
  4. Add the pre-prepared cold coffee and walnut pieces and mix well one last time before distributing the mix equally between the two greased cake tins. Smooth out both cakes evenly and pop into the oven for 25 minutes (or until you can insert a skewer into the middle and it comes out clean)
  5. Whilst the cakes are baking, make the coffee syrup so it has time to cool completely before you use it. In a measuring jug, add all of the ingredients and stir until the sugar has dissolved. Set to one side to cool
  6. Once the cakes have been removed from the oven, prick the tops of the cakes all over using a fork and pour ½ of the coffee syrup over one cake and the other ½ over the second cake. Allow to cool in the tins for 15 minutes before removing the cakes from the tins and allowing to cool completely
  7. Proceed by making the hazelnut buttercream. In a large mixing bowl, mix together the sugar, butter, syrup and water until thoroughly combined and smooth. Split the buttercream equally in half. Set to one side
  8. Using a knife, slice the tops of the cakes so you have even, flat surfaces. Using the hazelnut buttercream, cover the bottom-side up of one of the cakes and sandwich the other cake on top (top-side facing up) of the cake. Spread the remaining half of the buttercream on the top and around the sides of the cake until completely covered
  9. Decorate by pressing the walnut pieces around the side of the cake and sprinkle the other decorations over the top. Best served with a hot cup of tea or coffee!

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