Mary Berry's Coffee and Walnut Cake
User Reviews
4
Mary Berry's Coffee and Walnut Cake
Description
This cake combines self-raising flour, softened butter, sugar, eggs, baking powder, chopped walnuts, and instant espresso coffee to make the sponge layers. The coffee is finely ground for a smoother flavor throughout the batter. The batter is baked in two round tins and cooled before assembly. The filling and topping are a coffee-flavored buttercream made by blending icing sugar, softened butter, espresso, and a small amount of milk for spreadability. Once layered and iced, walnut halves decorate the top.
The texture of the sponge is soft yet firm enough to hold the rich buttercream. The coffee flavor permeates both the cake and icing, lending an aromatic bitterness balanced by the sweetness of sugar and richness of butter. The chopped walnuts dispersed through the sponge provide a textural contrast and visual interest. This cake is suited for afternoon tea or dessert.
Using room temperature ingredients is important for proper creaming, ensuring the cake rises well and has the desired crumb. Softened butter rather than cold is necessary both in the sponge and the buttercream to avoid a split texture. Adding milk to the icing aids spreading by softening it slightly.
Ingredients
- 200 g self-raising flour
- 200 g unsalted butter soften
- 4 egg
- 200 g sugar
- 1 teaspoon baking powder
- ½ cup walnuts chopped
- 2 tablespoon espresso or any instant coffee, preferably fine rather than granules, coffee
For the icing
- 400 g icing sugar
- 200 g unsalted butter soften
- 2 teaspoon espresso coffee or any other instant coffee, preferably fine rather than granules
- 4 teaspoon milk
- walnuts 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
- Use room temperature ingredients to ensure proper creaming and rise in the sponge.
- Softened butter is required for both sponge and icing to prevent splitting in the buttercream.
- Adding milk to the buttercream loosens it for easier spreading without compromising texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4
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