Coffee & walnut cake
Simple, easy, tasty. You can also make this gluten-free really easily.
- 8oz self-raising flour (use gluten-free flour for a GF cake)
- 8oz sugar
- 8oz butter
- 2 large (UK) eggs (use 3 for a gluten-free cake)
- 30-50ml coffee, to taste
- 4oz butter
- plenty of icing sugar
- 20-30ml coffee, to taste
- Walnut halves or pieces, for decoration
- Preheat the oven to gas 4 (180°C, 160°C fan, 350°F). Grease and line two 8-inch tins.
- Cream the butter and sugar together in a large bowl.
- Beat and add the eggs one by one, beating the mixture well to combine between each egg. Beat well once you're done - the more air you can get in the mixture, the better.
- Fold in the flour carefully to avoid knocking the air out.
- Add the coffee and mix thoroughly. Check the mixture just drops from a spoon (if you're making gluten-free, it should be wetter and drop easily from a spoon).
- Divide the mixture between the two cake tins, and bake near the top of the oven for 30 minutes.
While the cake's baking, you can make the icing:
- Put the butter in a bowl.
- Add icing sugar bit by bit. Be generous - butter absorbs a lot more icing sugar than you think. Mix thoroughly after each addition.
- Once the icing is reasonably stiff (stiff enough to not dribble off the cake), add the coffee and mix in. If the icing becomes too liquid, add a little more icing sugar.
Once the cake is done, allow both tins to cool for half an hour or so before turning them out. Add some icing in between, stick the two halves together, and add the rest on top. Decorate with walnuts - either a few round the edges, or crushed up and scattered - up to you.