Servings
Font
Back
4.0 from 327 votes

Mary Berry's Coffee and Walnut Cake

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.

Prep Time
5 mins
Cook Time
5 mins
Servings: 8 slices
Calories: 811 kcal
Course: Dessert
Cuisine: British

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

    Cup of Yum
  1. Start by making the sponge.
  2. In a bowl, add the butter and sugar and cream until smooth.
  3. Add the eggs one by one, mixing well to incorporate.
  4. Add the sifted flour, instant coffee, baking powder and chopped walnuts, and mix well.
  5. Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  6. Grease and flour 2 round cake tins with detachable walls (mine have a diameter of 20 cm /8 inches).
  7. Pour the batter in, and level it with the back of a spoon or a spatula.
  8. Bake for 20-25 minutes or until a skewer inserted in the middle of the cakes comes out clean.
  9. Transfer to a cooling rack and leave to cool completely.
  10. To make the icing, sift the icing sugar, add the soften butter, expresso coffee and milk to a food processor, and blitz until smooth.
  11. Spread half of the icing over the first sponge, top with the second sponge, and ice the top with the remaining buttercream.
  12. 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

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

% 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.