• 200g unsalted butter, plus extra for greasing
  • 2 tbsp instant coffee
  • 200g golden caster sugar
  • 4 medium free-range eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 100g walnut halves, roughly chopped

For the buttercream icing

  • 2 tsp instant coffee
  • 150....g unsalted butter
  • 300g icing sugar, sifted


  1. 1

    Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.

  2. 2

    Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.

  3. 3

    Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.

  4. 4

    Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.

Nutritional Details

Each serving provides
  • Energy 3291kj 786kcal 39%
  • Fat 47.7g 68%
  • Saturates 23.0g 115%
  • Sugars 61.5g 68%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1892kj/452kcal

Each serving provides

79.0g carbohydrate 1.6g fibre 9.3g protein

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