This Mary Berry Coffee and Walnut Cake is prepared using unsalted butter, caster sugar, free-range eggs, self-raising flour, baking powder, coffee granules, and chopped walnuts. This delicious Coffee and Walnut Cake recipe is a perfect dessert that takes about 40 minutes to prepare and can serve up to 8 people.
Mary Berry Coffee And Walnut Cake Ingredients
- 100g (3½oz) of unsalted butter, softened, plus extra for greasing
- 100g (3½oz) of caster sugar
- 2 free-range eggs
- 100g (3½oz) of self-raising flour
- ½ teaspoon of baking powder
- 1 tablespoon of coffee granules, dissolved in 1 tablespoon of boiling water
- 50g (1¾oz) of chopped walnuts
For The Filling And Topping
- 125g (4½oz) of unsalted butter, softened
- 225g (8oz) of icing sugar, sifted
- 1 tablespoon of coffee granules, dissolved in 1 tablespoon of boiling water
- 8 walnut halves, to decorate
How To Make Mary Berry Coffee And Walnut Cake
- Prepare the oven and tins: Preheat the oven to 180°C/160°C (fan)/gas 4. Grease two 18cm (7in) sandwich tins with removable bottoms and line the bases with baking paper.
- Prepare the cake mixture: In a large bowl, beat together the butter, caster sugar, eggs, self-raising flour, baking powder, and dissolved coffee using an electric whisk until the mixture is smooth and well combined. Stir in the chopped walnuts to ensure an even distribution throughout the batter.
- Divide the mixture: Divide the mixture equally between the two prepared tins and level the tops with a spatula or the back of a spoon.
- Bake the cakes: Place the tins in the preheated oven and bake for 15 to 20 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in their tins for 5 minutes. Carefully remove the cakes from the tins by running a small palette knife or a rounded butter knife around the edges.
- Remove baking paper and cool: Remove the baking paper from the cakes and transfer them to a wire rack to cool completely. Cooling the cakes on a wire rack ensures that they cool evenly and do not become soggy.
- Prepare the filling and topping: In a bowl, beat the softened butter and sifted icing sugar together slowly until smooth. Gradually add the dissolved coffee and continue beating until the mixture is well combined and smooth.
- Assemble the cake: Choose the cake with the best top for the top layer. Place the other cake on a serving plate, flat side up. Spread half of the coffee buttercream over the cake. Sandwich the second cake on top, flat side down. Spread the remaining buttercream on top of the cake and decorate with the walnut halves.
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Recipe Tips
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for easier mixing and a smoother batter.
- Prevent Overmixing: Stir the walnuts gently into the batter to avoid overmixing, which can make the cake dense.
- Check for Doneness: Insert a skewer into the center of the cakes to check for doneness; it should come out clean.
- Cool Completely: Let the cakes cool completely before applying the buttercream to prevent it from melting and becoming too runny.
- Adjust Coffee Strength: If you prefer a stronger coffee flavor, increase the coffee granules slightly when dissolving in boiling water.
What To Serve With Coffee And Walnut Cake
Serve your delicious Coffee and Walnut Cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, a dollop of whipped cream, fresh berries, or a side of clotted cream.
You can also pair it with a hot cup of espresso or a chilled iced coffee for a delightful combination.
How To Store Coffee And Walnut Cake
To Refrigerate: Place the cake in an airtight container and store it in the refrigerator for up to five days. This keeps the cake fresh and the frosting firm.
To Freeze: Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. This prevents freezer burn and keeps the cake fresh for up to three months.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can make this cake in advance. Bake the cake layers and allow them to cool completely. Store them in an airtight container at room temperature for up to two days or refrigerate if needed.
Can I use instant coffee instead of coffee granules?
Yes, you can use instant coffee instead of coffee granules for this recipe. Simply dissolve the instant coffee in the same amount of boiling water as specified in the recipe to achieve the desired coffee flavor.
How do I prevent my cake from sinking in the middle?
To prevent your cake from sinking in the middle, ensure you measure the baking powder accurately and do not open the oven door during the first 15 minutes of baking. Also, make sure to fully preheat your oven before placing the cake inside.
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
Try More Mary Berry Recipes:
Mary Berry Coffee And Walnut Cake
Description
This Mary Berry Coffee and Walnut Cake is prepared using unsalted butter, caster sugar, free-range eggs, self-raising flour, baking powder, coffee granules, and chopped walnuts. This delicious Coffee and Walnut Cake recipe is a perfect dessert that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients
For The Filling And Topping
Instructions
- Prepare the oven and tins: Preheat the oven to 180°C/160°C (fan)/gas 4. Grease two 18cm (7in) sandwich tins with removable bottoms and line the bases with baking paper.
- Prepare the cake mixture: In a large bowl, beat together the butter, caster sugar, eggs, self-raising flour, baking powder, and dissolved coffee using an electric whisk until the mixture is smooth and well combined. Stir in the chopped walnuts to ensure an even distribution throughout the batter.
- Divide the mixture: Divide the mixture equally between the two prepared tins and level the tops with a spatula or the back of a spoon.
- Bake the cakes: Place the tins in the preheated oven and bake for 15 to 20 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in their tins for 5 minutes. Carefully remove the cakes from the tins by running a small palette knife or a rounded butter knife around the edges.
- Remove baking paper and cool: Remove the baking paper from the cakes and transfer them to a wire rack to cool completely. Cooling the cakes on a wire rack ensures that they cool evenly and do not become soggy.
- Prepare the filling and topping: In a bowl, beat the softened butter and sifted icing sugar together slowly until smooth. Gradually add the dissolved coffee and continue beating until the mixture is well combined and smooth.
- Assemble the cake: Choose the cake with the best top for the top layer. Place the other cake on a serving plate, flat side up. Spread half of the coffee buttercream over the cake. Sandwich the second cake on top, flat side down. Spread the remaining buttercream on top of the cake and decorate with the walnut halves.