A comforting classic to share with loved ones, this lofty, luxurious coffee and walnut cake has three layers for extra decadence. If you’d rather leave the sides uniced, or opt for a cosy two-layer cake, you can reduce the quantities for the sponge and buttercream by a third.
Nigella Lawson
Series 17
Serves:
8–12
Difficulty:
Easy
Baking Time:
35 mins
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- Ingredients
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Method
Step 1
Make the sponges. Heat the oven to 180°C/160°C fan/350°F/Gas 4. Spread the walnuts over a baking sheet and toast for 8 minutes until golden. Leave to cool for 10 minutes, then tip them and 170g of the caster sugar into a food processor and blitz to a fine nutty powder.
Step 2
Cream the butter and the remaining sugar (170g) in a stand mixer fitted with the beater, on medium speed for 3–4 minutes, scraping down the bowl occasionally, until pale and creamy.
Step 3
Add the nutty powder and beat for 2–3 minutes to combine.
Step 4
Gradually add the eggs, beating well between each addition.
Step 5
Sift in the flour, baking powder, bicarbonate of soda and coffee powder and mix on low speed until just combined. Add the milk and mix to a dropping consistency.
Step 6
Divide the mixture evenly between the lined tins and bake in the oven for 30–35 minutes, or until the sponges have risen and feel springy to the touch. Cool the sponges in their tins on a wire rack for about 10 minutes, then turn out, peel off the paper and cool completely.
Step 7
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, incorporate on low, then mix on high for 2–3 minutes until creamy.
Step 8
Add the remaining icing sugar, incorporate on low, then mix on high for 2 minutes. Add the coffee mixture, cream or milk, and salt and beat for 1 minute.
Step 9
Spoon approximately one sixth of the buttercream (enough to pipe 8 large rosettes) into a piping bag, fitted with a large, closed star nozzle and set aside.
Step 10
Assemble the cake. Place one upside down sponge on your serving plate, spread with one quarter of the remaining buttercream, then place a second sponge (upside down) on top. Spread with another portion of the buttercream. Top with the third sponge.
Step 11
Use the remaining buttercream to smoothly cover the top and sides of the cake. Reserve one tablespoon of the chopped walnuts, then gently press the remainder into the side to coat.
Step 12
Pipe 8 buttercream rosettes around the top and top each with a walnut half. Sprinkle the reserved chopped walnuts in the centre.
