James Martin Coffee And Walnut Cake Recipes

THE BEST COFFEE & WALNUT CAKE

Steps:

• Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
• In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
• Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
• Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
• Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
• Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
• For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
• For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
• Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
• Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.

NO FAIL COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.
• One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.
• Add the flour and chopped walnuts and gently fold in until fully combined.
• Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.
• Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.
• Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.