Coffee and Walnut Layer Cake
by Nigella. Featured in KITCHENIntroduction
Neither of my grandmothers, nor indeed my mother, was a baker but this cake is nonetheless the cake of my childhood. When I was little, I used to make it for my younger sister's birthday every year, beating away vigorously with my bowl and wooden spoon. This, however, is a simplified version: everything just goes into the processor. the cake I made and ate when young was more milky coffee than espresso, but here I've bolstered it without consideration to my children. If that's your constituency or concern here, or if you yourself have a nostalgic longing for muted sweet comfort, replace the 4 teaspoons of instant espresso powder with 2 teaspoons of instant coffee granules dissolved in a tablespoonful of boiling water.
For US cup measures, use the toggle at the top of the ingredients list.
Neither of my grandmothers, nor indeed my mother, was a baker but this cake is nonetheless the cake of my childhood. When I was little, I used to make it for my younger sister's birthday every year, beating away vigorously with my bowl and wooden spoon. This, however, is a simplified version: everything just goes into the processor. the cake I made and ate when young was more milky coffee than espresso, but here I've bolstered it without consideration to my children. If that's your constituency or concern here, or if you yourself have a nostalgic longing for muted sweet comfort, replace the 4 teaspoons of instant espresso powder with 2 teaspoons of instant coffee granules dissolved in a tablespoonful of boiling water.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8 slices
For the Sponge
- 50 grams walnut pieces
- 225 grams caster sugar
- 225 grams soft unsalted butter (plus some for greasing)
- 200 grams plain flour
- 4 teaspoons instant espresso powder
- 2½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 4 large eggs
- 1 - 2 tablespoons milk
For the Buttercream Frosting
- 350 grams icing sugar
- 175 grams soft unsalted butter
- 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
- approx. 10 walnut halves (to decorate)
For the Sponge
- ½ cup walnut pieces
- 8 ounces superfine sugar
- 2 sticks soft unsalted butter (plus some for greasing)
- 1⅓ cups all-purpose flour
- 4 teaspoons instant espresso powder
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 4 large eggs
- 1 - 2 tablespoons milk
For the Buttercream Frosting
- 3¼ cups confectioners' sugar
- 1½ sticks soft unsalted butter
- 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
- approx. 10 walnut halves (to decorate)
Method
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
- Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
- Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
- Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
- Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
- Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
- Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
- When the sponges are cool, you can make the buttercream.
- Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
- Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
- If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
- Then beat in the hot coffee liquid.
- Place 1 sponge upside down on your cake stand or serving plate.
- Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
- This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
- Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
- Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
- Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
- Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
- Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
- Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
- Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
- When the sponges are cool, you can make the buttercream.
- Pulse the confectioners' sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
- Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
- If you are doing this by hand, sieve the confectioners' sugar and beat it into the butter with a wooden spoon.
- Then beat in the hot coffee liquid.
- Place 1 sponge upside down on your cake stand or serving plate.
- Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
- This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
- Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.
Additional Information
MAKE AHEAD:
The cake can be baked 1 day ahead and assembled before serving. Wrap the cake layers tightly in clingfilm and store in an airtight container. The buttercream can be made 1 day ahead: cover with clingfilm and refrigerate; remove from the fridge 1-2 hours before needed to allow to come to room temperature then beat briefly before use. The iced cake will keep for 2-3 days in an airtight container in a cool place.
FREEZE:
The un-iced cake layers can be frozen on the day of baking, each wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months. Defrost for 3-4 hours on a wire rack at room temperature. Icing can be frozen separately in an airtight container for up to 3 months. Defrost overnight in the fridge then bring to room temperature and beat briefly before use.
MAKE AHEAD:
The cake can be baked 1 day ahead and assembled before serving. Wrap the cake layers tightly in clingfilm and store in an airtight container. The buttercream can be made 1 day ahead: cover with clingfilm and refrigerate; remove from the fridge 1-2 hours before needed to allow to come to room temperature then beat briefly before use. The iced cake will keep for 2-3 days in an airtight container in a cool place.
FREEZE:
The un-iced cake layers can be frozen on the day of baking, each wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months. Defrost for 3-4 hours on a wire rack at room temperature. Icing can be frozen separately in an airtight container for up to 3 months. Defrost overnight in the fridge then bring to room temperature and beat briefly before use.
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Show more commentsI was the pastry chef at The Nosebag in 1974. One of the comments below refers to the time she was in Oxford for a year and her favourite restaurant there was The Nosebag. She ate the coffee and walnut gateaux that I created !!! This Australian lass, now 72 is most chuffed to be recognised for my walnut and coffee cake, just like Nigella’s
What a wonderful coffee and walnut cake any cake that everyone loves even if you don't think that you like coffee cake you'll love this one for sure it's delicious eat cake and be happy!
First time I’ve made a cake using the food processor, was doubtful but it turned out wonderfully well and was so quick and easy to make. Will definitely make again.
I made this cake for the first time today. It's the lightest most moist cake I have ever made. I substituted plain flour and baking powder for self raising flower but did add the bicarbonate. I also only use decaffeinated coffee so used 4 tablespoons instead of teaspoons but it's not too strong. I made it for my partner as it's his favourite, but even I liked it and I've never liked coffee cake.
This is the cake I loved during my year abroad at Oxford, 1974-75. It will always remind me of my favorite restaurant in the world, The Nosebag, which to my sorrow closed its doors for good this past April after ~52 years. I’ll do as jalebailey did, halving the recipe but using my over-large cupcake tin. I might reduce the amount of sugar in the icing but will taste as I make. Coffee, walnuts and butter: a match made in British heaven.
Made for the first time today. Fantastic flavour and so light. I didn’t have espresso coffee so I added coffee granules instead (4tsp). I only had medium eggs, so I needed to add more milk to get the right consistency, and cooked for a further 5 mins. With all the adjustments, it still came out great. Noted that the calorific content isn’t listed. I don’t think I want to know!
This is my favourite cake and so far, every time I've made it, it has come out fabulous. Today I'm going to make it a cafe mocha cake, by splitting the coffee into half coffee, half cocoa. It's for my husband's birthday, he loves chocolate and I love coffee. I'm sure it's going to be delicious.
There is something about the ground walnuts in the batter that makes this cake ultra light and fluffy. That texture, in combination with the not too sweet buttercream (thanks to the espresso,) makes this one of the best cakes you will ever eat!
I used half of the ingredients made 10 cup cakes. Absuletly delicious and easy to make. Thank you Nigella and the team
Great recipe Thank you
I ve made this a few times now and it’s always delicious I don’t do the icing on top as I don’t think it needs it
This id definitely the go to cake to make in our household. It's super easy to make and comes out fantastically every time. Thanks a million!