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Crunchy Walnut and Espresso cake

Beautifully moist coffee cake with a wonderful crunch of Walnuts


  • Cake

  • 200g Butter - room temp.

  • 200g Caster Sugar

  • 4 Eggs

  • 200g SR Flour

  • 1 tsp Baking Powder

  • 100ml Espresso Coffee (or 2Tbsp Instant Coffee Dissolved in 100ml Hot Water)

  • 100g roughly chopped Walnuts (keep some aside for decorating top of cake)

  • Icing

  • 200g Butter - room temp.

  • 200g Icing Sugar


  • 1.

    Pre-heat oven to 170 degrees

  • 2.

    Line 20cm round cake tin with baking paper

  • 3.

    Cream Butter and Caster Sugar Add Eggs, sifted SR Flour, Baking Powder and 2Tbsp of the 100ml Espresso Coffee (use rest for Icing). Fold in Walnuts leaving some to decorate top of cake.

  • 4.

    Place in Cake Tin and bake for 45mins or until ready.

  • 5.

    Cool cake then slice in half so you have a top and bottom.

  • 6.

    Icing - Mix butter and Icing Sugar and slowly blend in rest of Espresso Coffee until creamy texture. Add extra Icing Sugar if mixture becomes runny.

  • 7.

    Add half Icing Mixture to bottom half of cake. Place top of cake on top then add remaining Icing Mixture to top of cake and decorate with remaining walnuts.

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