Who would have thought walnut and coffee would go so well together? I watched The Great British Bake Off last week, and one of the challenges was Nigella Lawson’s coffee and walnut cake. I did not invent this recipe. I’m giving credit where credit is due and respecting what has been tried and tested. The result is a beautifully balanced cake, with deep coffee flavour and the caramel notes of toasted walnuts. It makes simple ingredients sing and turns a basic sponge into a real showstopper. I urge you to try it.
Difficulty Level: Medium
Prep Time: 45 minutes
Baking Time: 30–35 minutes
Yield: Generous 12 portions
INGREDIENTS
For the sponges
60 Gr. walnut halves, toasted
60 Gr. walnuts, toasted and roughly chopped, for coating the cake
8 walnut halves, toasted, for decoration
340 Gr. caster sugar
340 Gr. unsalted butter, softened to room temperature, plus extra for greasing the pans
6 large eggs, at room temperature
300 Gr. all-purpose flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
Pinch of salt
1 tablespoon instant espresso powder
3 tablespoons warm milk
For the buttercream
300 Gr. unsalted butter, softened
640 Gr. icing sugar, sifted
2 Tablespoons instant espresso powder, dissolved in 1 tablespoon boiling water and cooled
3 Tablespoons light cream or milk
1 Teaspoon fine salt
You will also need three 20 cm (8 in) round sandwich tins, greased and lined with baking paper, and a piping bag fitted with a large closed star nozzle.
PREPARATION
Make the sponges
Heat the oven to 180°C/160°C fan/350°F. Spread all the walnuts (the 100 g, the 60 g and the 8 halves for decoration) over a baking sheet and toast for 8 minutes, until golden and fragrant. Leave to cool for 10 minutes. Set aside the decoration halves and the 60 g for coating, then tip the remaining 100 g into a food processor with 170 g of the caster sugar and blitz to a fine, nutty powder.
Cream the butter and the remaining 170 g of sugar in a stand mixer fitted with the paddle attachment, on medium speed for 3–4 minutes, scraping down the bowl occasionally, until pale and creamy. Add the walnut powder and beat for 2–3 minutes to combine. Add the eggs one at a time, beating well after each addition.
Dissolve the espresso powder in the warm milk. Sift in the flour, baking powder, bicarbonate of soda and salt, add the coffee milk, and mix on low speed until just combined. Do not overmix.
Divide the batter evenly between the prepared tins (weighing them helps) and level the tops. Bake for 30–35 minutes, until the sponges are risen, golden and spring back when lightly pressed. Cool in the tins on a wire rack for 10 minutes, then turn out, peel off the paper, and cool completely before assembling.
Make the buttercream
Beat the butter in a stand mixer on medium speed for 3 minutes, until pale and soft. Add half the icing sugar, mix on low until incorporated, then beat on high for 2–3 minutes until creamy. Add the remaining icing sugar, mix on low until incorporated, then beat on high for 2 minutes. Add the cooled coffee mixture, the cream or milk, and the salt, and beat for 1 minute until smooth and fluffy.
Spoon about one sixth of the buttercream (enough for 8 large rosettes) into the piping bag and set aside.
Assemble the cake
Place one sponge upside down on your serving plate and spread with one third of the remaining buttercream. Top with the second sponge, also upside down, and spread with another third. Add the third sponge, again upside down, for a flat, even top.
Use the remaining buttercream to cover the top and sides of the cake smoothly. Reserve 1 tablespoon of the chopped walnuts, then gently press the rest into the side of the cake to coat.
Pipe 8 rosettes around the top edge and place a toasted walnut half on each. Sprinkle the reserved chopped walnuts in the centre. Chill for 20 minutes to set, then bring the cake to room temperature before serving for the best flavour and texture.
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