Mary Berry's Coffee and Walnut Cake
User Reviews
4.0
327 reviews
Good
Mary Berry's Coffee and Walnut Cake
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Mary Berry's Coffee and Walnut Cake, rich, decadent, with a silky coffee icing, and a moist, crunchy coffee sponge. One of my favourite desserts that makes an excellent choice for any party or celebration.
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Ingredients
- 200 g self-raising flour
- 200 g unsalted butter, soften
- 4 eggs
- 200 g sugar
- 1 teaspoon baking powder
- ½ cup chopped walnuts
- 2 tablespoon espresso coffee ( or any instant coffee, preferably fine rather than granules)
For the icing
- 400 g icing sugar
- 200 g unsalted butter, soften
- 2 teaspoon expresso coffee (or any other instant coffee, preferably fine rather than granules).
- 4 teaspoon milk
- walnut halves to decorate the top
Instructions
- Start by making the sponge.
- In a bowl, add the butter and sugar and cream until smooth.
- Add the eggs one by one, mixing well to incorporate.
- Add the sifted flour, instant coffee, baking powder and chopped walnuts, and mix well.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Grease and flour 2 round cake tins with detachable walls (mine have a diameter of 20 cm /8 inches).
- Pour the batter in, and level it with the back of a spoon or a spatula.
- Bake for 20-25 minutes or until a skewer inserted in the middle of the cakes comes out clean.
- Transfer to a cooling rack and leave to cool completely.
- To make the icing, sift the icing sugar, add the soften butter, expresso coffee and milk to a food processor, and blitz until smooth.
- Spread half of the icing over the first sponge, top with the second sponge, and ice the top with the remaining buttercream.
- Decorate with walnut halves.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Always use the ingredients at room temperature - cold ingredients will result in a cold batter, than it will take longer to rise in the oven, and its texture might not be the desired one.
- Make sure the butter for both the sponge and icing is soft, rather than cold. The buttercream will split if the butter is not the right consistency.
- Adding milk in the buttercream helps loosening it up a bit, for an easier spread, otherwise it will be too hard to spread nicely.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Always use the ingredients at room temperature - cold ingredients will result in a cold batter, than it will take longer to rise in the oven, and its texture might not be the desired one.
- Make sure the butter for both the sponge and icing is soft, rather than cold. The buttercream will split if the butter is not the right consistency.
- Adding milk in the buttercream helps loosening it up a bit, for an easier spread, otherwise it will be too hard to spread nicely.
Nutrition Information
Show Details
Calories
811kcal
(41%)
Carbohydrates
102g
(34%)
Protein
8g
(16%)
Fat
43g
(66%)
Saturated Fat
24g
(120%)
Cholesterol
176mg
(59%)
Sodium
348mg
(15%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
81g
(162%)
Vitamin A
1210IU
(24%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Calories | 811kcal | 41% |
| Carbohydrates | 102g | 34% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 176mg | 59% |
| Sodium | 348mg | 15% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 81g | 162% |
| Vitamin A | 1210IU | 24% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
327 reviews
Good
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