The Mary Berry Coffee and Walnut Cake is a delightful treat made with unsalted butter, caster sugar, eggs, self-raising flour, baking powder, coffee granules, and chopped walnuts. This recipe takes approximately 1 hour and 30 minutes to prepare and serves 8 people.
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💗 Reasons To Add This Recipe To Your Repertoire:
- Rich Flavor. The combination of coffee and walnuts creates a deliciously rich and indulgent taste.
- Easy to Make. With simple ingredients and clear instructions, this recipe is perfect for both novice and experienced bakers.
- Moist and tender. The cake turns out moist and tender, thanks to the perfect balance of ingredients.
- Impressive Presentation. Topped with buttercream and decorated with walnut halves, this cake is visually appealing and sure to impress.
❓ What Is Mary Berry Coffee And Walnut Cake Recipe?
Mary Berry Coffee and Walnut Cake is a delicious British dessert featuring a moist coffee-infused sponge with chopped walnuts. It’s known for its rich flavor and tender texture, making it a favorite among coffee and nut enthusiasts.
📜 Mary Berry Coffee And Walnut Cake Ingredients
- 100g/3½oz unsalted butter softened, plus extra for greasing
- 100g/3½oz caster sugar
- 2 free-range eggs
- 100g/3½oz self-raising flour
- ½ level teaspoon baking powder
- 1 tablespoon of coffee granules, dissolved in 1 tablespoon of boiling water
- 50g/1¾oz chopped walnuts
For The Filling And Topping
- 125g/4½oz unsalted butter softened
- 225g/8oz icing sugar, sifted
- 1 tbsp coffee granules, dissolved in 1 tablespoon of boiling water
- 8 walnut halves, to decorate
👩🍳 Mary Berry Coffee And Walnut Cake Instructions
- Warm the oven up to 180°C/160°C (fan/gas 4). Butter two 18-cm/7 sandwich tins with open bottoms and put baking paper around the bottoms of each.
- In a big bowl, mix the coffee, butter, sugar, eggs, flour, baking powder, and coffee. If you have an electric whisk, beat the ingredients together until they are smooth and well-mixed. Add the peanuts and mix them in.
- Fill each tin with an equal amount of the mixture. Use a spatula or the back of a spoon to level the top.
- Bake for 15 to 20 minutes, or until a skewer stuck in the middle comes out clean. Please wait 5 minutes for the cakes to cool in their tins. Then, carefully remove the cakes from the tins by running a small palette knife or a rounded butter knife around the edges. Please take off the paper and let it cool down.
- Mix the butter and icing sugar slowly while beating it for the filling and topping. Mix in the coffee and keep beating until it’s smooth.
- Pick the cake with the prettiest top. Then, put the other cake on a plate with its top and spread half of the coffee filling on it. Put the other half of the sandwich together with it. Ice the cake’s top and add the walnut bits to make it look nice.
💭 Recipe Tips
- Use softened butter for a smoother texture and better incorporation with other ingredients.
- Dissolve coffee granules in boiling water to ensure a strong coffee flavor in the cake.
- Avoid overmixing the batter to prevent a dense texture; gently fold in the dry ingredients.
- Don’t overbake the cake; check for doneness with a toothpick inserted into the center, which should come out clean.
- Be cautious with ingredient substitutions, as they can affect the taste and texture of the cake. Stick to the original recipe for the best results.
☕ Serving Ideas For This Mary Berry Coffee And Walnut Cake?
Mary Berry Coffee and Walnut Cake pairs well with a cup of hot coffee or tea for extra indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
🎚 Storage Guidelines For Coffee And Walnut Cake?
- In The Fridge. To store the traditional Mary Berry coffee and walnut cake, wrap it tightly and keep it at room temperature for up to 3 days.
- In The freezer. To freeze, wrap it in plastic and freeze for up to 3 months.
🥵 How To Reheat Coffee And Walnut Cake?
- In The Microwave. To reheat Mary Berry Coffee and Walnut Cake, slice and microwave individual portions for 10–15 seconds.
- In The Oven. Alternatively, wrap slices in foil and warm in a preheated oven at 350°F (175°C) for 5-7 minutes.
FAQs
How Do I Prevent My Walnuts From Sinking To The Bottom Of The Cake?
To prevent walnuts from sinking, coat them in flour before adding them to the batter.
What Is The Best Type Of Coffee To Use For Coffee And Walnut Cake?
The best coffee for Coffee And Walnut Cake is instant coffee granules dissolved in boiling water.
How Do I Prevent My Cake From Sticking To The Pan?
Grease the pan with butter and line it with parchment paper to prevent the cake from sticking.
Can I Add Chocolate Chips To The Cake Batter?
Yes, you can add chocolate chips to the cake batter for an extra indulgent twist.
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Mary Berry Coffee And Walnut Cake Nutrition Facts
Amount Per Serving
- Calories: 512
- Total Fat: 30.2g
- Saturated Fat: 13.5g
- Cholesterol: 98mg
- Sodium: 22mg
- Total Carbohydrate: 58.1g
- Dietary Fiber: 1.3g
- Sugars: 46.3g
- Protein: 5.4g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Coffee And Walnut Cake
Description
The Mary Berry Coffee and Walnut Cake is a delightful treat made with unsalted butter, caster sugar, eggs, self-raising flour, baking powder, coffee granules, and chopped walnuts. This recipe takes approximately 1 hour and 30 minutes to prepare and serves 8 people.
Ingredients
For The Filling And Topping
Instructions
- Warm the oven up to 180°C/160°C (fan/gas 4). Butter two 18-cm/7 sandwich tins with open bottoms and put baking paper around the bottoms of each.
- In a big bowl, mix the coffee, butter, sugar, eggs, flour, baking powder, and coffee. If you have an electric whisk, beat the ingredients together until they are smooth and well-mixed. Add the peanuts and mix them in.
- Fill each tin with an equal amount of the mixture. Use a spatula or the back of a spoon to level the top.
- Bake for 15 to 20 minutes, or until a skewer stuck in the middle comes out clean. Please wait 5 minutes for the cakes to cool in their tins. Then, carefully remove the cakes from the tins by running a small palette knife or a rounded butter knife around the edges.
- Please take off the paper and let it cool down.
- Mix the butter and icing sugar slowly while beating it for the filling and topping. Mix in the coffee and keep beating until it’s smooth.
- Pick the cake with the prettiest top. Then, put the other cake on a plate with its top and spread half of the coffee filling on it. Put the other half of the sandwich together with it.
- Ice the cake’s top and add the walnut bits to make it look nice. Pick the cake with the prettiest top. Then, put the other cake on a plate with its top and spread half of the coffee filling on it. Put the other half of the sandwich together with it. Ice the cake’s top and add the walnut bits to make it look nice.
Notes
- Use softened butter for a smoother texture and better incorporation with other ingredients.
- Dissolve coffee granules in boiling water to ensure a strong coffee flavor in the cake.
- Avoid overmixing the batter to prevent a dense texture; gently fold in the dry ingredients.
- Don’t overbake the cake; check for doneness with a toothpick inserted into the center, which should come out clean.
- Be cautious with ingredient substitutions, as they can affect the taste and texture of the cake. Stick to the original recipe for the best results.
Mary Berry Coffee And Walnut Cake