Coffee and walnut cake

Coffee and walnut cake is a popular dessert in England. It is a classic British cake that combines the rich, nutty flavor of walnuts with the bold taste of coffee. The cake is made by mixing together a batter of flour, sugar, eggs, and butter, and then folding in chopped walnuts and coffee extract or instant coffee.

Once the cake is baked and cooled, it is often topped with a layer of coffee-flavored buttercream frosting and decorated with additional chopped walnuts. Some variations of the cake may also include a layer of coffee-flavored cream or a drizzle of coffee syrup.

Espresso and pecan cake is a customary break time treat in Britain, and it can frequently be tracked down in bistros and pastry shops the nation over. It is likewise a well known decision for festivities like birthday celebrations and weddings.

Here is a recipe for a classic Coffee and Walnut Cake from England:

Ingredients:

For the cake:

1. 225g unsalted butter, softened
2. 225g caster sugar
3. 4 large eggs
4. 225g self-raising flour
5. 2 tsp baking powder
6. 50g chopped walnuts
7. 2 tbsp instant coffee dissolved in 2 tbsp hot water

For the buttercream:

1. 150g unsalted butter, softened
2. 300g icing sugar
3. 2 tbsp instant coffee dissolved in 2 tbsp hot water
4. chopped walnuts for decoration

Instructions:

Preheat the broiler to 180°C (160°C fan)/350°F/gas mark 4. Oil and line two 20cm/8in cake tins with baking material.

In an enormous bowl, cream together the margarine and sugar until light and cushy. Beat in the eggs, each in turn, adding a tablespoon of flour with each egg to keep the combination from souring.

Sift in the remaining flour and baking powder, and fold gently until just combined. Stir in the chopped walnuts and the coffee mixture.

Divide the mixture evenly between the two prepared tins, and smooth the surface with a spatula. Bake for 25-30 minutes, or until the cakes are golden brown and a skewer inserted into the center of each cake comes out clean.

Remove from the oven and leave the cakes to cool in their tins for 5 minutes, before transferring to a wire rack to cool completely.

To make the buttercream, beat the softened butter until light and fluffy. Gradually sift in the icing sugar, and beat until smooth. Stir in the coffee mixture.

Once the cakes are completely cooled, spread half of the buttercream over one of the cakes, then place the other cake on top. Spread the remaining buttercream over the top of the cake, and decorate with chopped walnuts.

Serve and enjoy your homemade Coffee and Walnut Cake!