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Yields1 Serving

Ingredients

Cake:
 6 eggs
 500 ml castor sugar
 250 ml freshly brewed coffee
 250 ml full cream milk
 250 ml butter
 880 ml flour
 30 ml baking powder
 50 g finely chopped walnuts
Buttercream:
 200 g butter
 500 g icing sugar
 60 ml coffee (chilled)

Directions

1

Preheat oven to 180ºC

2

Grease and line three 20cm round cake tins

3

Beat eggs and sugar until light and fluffy.

4

Heat milk and coffee with butter until butter is melted. Do not boil. Stir well and set aside.

5

Sift flour and baking powder well, at least 3 Minutes. Add walnuts.

6

Turn mixer down to its lowest setting. Add a third of the dry ingredients and then a third of the coffee mixture. Repeat with remaining ingredients.

7

Divide batter between tins and bake for 25 to 30 Minutes.

8

Remove from oven and turn out onto cooling racks immediately.

9

Allow to cool completely.

Buttercream:
10

Beat butter until soft. Add icing sugar and beat well.

11

Add coffee and mix well. Cover buttercream until it is needed.

To assemble:
12

Place one layer of cake on a serving plate. Spread a quarter of the buttercream over the cake and place the next layer of cake on top of the buttercream. Repeat with the remaining cake.

13

Place the remaining buttercream into a piping bag with a star nozzle. Pipe eight swirls on the top of the cake. Top each swirl with a walnut. Sprinkle some chopped walnuts over the top of the cake if you wish.

Ingredients

Cake:
 6 eggs
 500 ml castor sugar
 250 ml freshly brewed coffee
 250 ml full cream milk
 250 ml butter
 880 ml flour
 30 ml baking powder
 50 g finely chopped walnuts
Buttercream:
 200 g butter
 500 g icing sugar
 60 ml coffee (chilled)

Directions

1

Preheat oven to 180ºC

2

Grease and line three 20cm round cake tins

3

Beat eggs and sugar until light and fluffy.

4

Heat milk and coffee with butter until butter is melted. Do not boil. Stir well and set aside.

5

Sift flour and baking powder well, at least 3 Minutes. Add walnuts.

6

Turn mixer down to its lowest setting. Add a third of the dry ingredients and then a third of the coffee mixture. Repeat with remaining ingredients.

7

Divide batter between tins and bake for 25 to 30 Minutes.

8

Remove from oven and turn out onto cooling racks immediately.

9

Allow to cool completely.

Buttercream:
10

Beat butter until soft. Add icing sugar and beat well.

11

Add coffee and mix well. Cover buttercream until it is needed.

To assemble:
12

Place one layer of cake on a serving plate. Spread a quarter of the buttercream over the cake and place the next layer of cake on top of the buttercream. Repeat with the remaining cake.

13

Place the remaining buttercream into a piping bag with a star nozzle. Pipe eight swirls on the top of the cake. Top each swirl with a walnut. Sprinkle some chopped walnuts over the top of the cake if you wish.

Coffee & Walnut Cake

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