Walnut and Coffee Sponge Cake

This is a must recipe for those coffee and nut lovers. Two light coffee and chopped walnut sponges are sandwiched together with a coffee butter icing and completely covered with more icing. Then walnut halves are used to decorate the top.

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Walnut and Coffee Sponge Cake

  • Preparation time: 35 minutes
  • Cooking time: 30–35 minutes
  • Ingredients
  • For the cake
  • 225 g (8 oz) caster sugar/superfine sugar (1⅛ cups)
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 1 tbsp coffee essence/extract OR 2 tsp instant coffee dissolved in a tablespoon of boiling water
  • 225 g (8 oz) self-raising/self-rising flour (1¾ cups)
  • 115 g (4 oz) chopped walnuts (1 cup)
  • 4 eggs, large (U.K.)/extra large (N.A.)
  • For the icing
  • 140 g (5 oz) butter, softened (⅔ cup, or 1¼ sticks)
  • 340 g (12 oz) icing/powdered sugar (1½ cup)
  • tbsp coffee essence/extract
  • 13 walnut halves for decoration

Equipment

  • You will also need 2 x 20.5 cm (8 inch) cake pans, greased and base lined.
  • Method
  • Cream together the butter and sugar until light and fluffy, 2 minutes.
  • Mix in the coffee essence/extract.
  • Sift the flour into a separate bowl.
  • Now beat in the eggs into the creamed mixture, one at a time, adding a spoonful of flour with each egg which will prevent curdling.
  • Then fold in the remaining flour and chopped nuts.
  • Divide the mixture evenly between the prepared cake tins.
  • Bake for 30–35 minutes, until the top of the cakes are firm and spring back when gently pressed with the tip of a finger.
  • Remove from the oven and place the pans on cooling racks for 1 minute before turning out the sponges and removing the liners. Leave on the cooling racks to cool completely.
  • Meanwhile, to make the icing, sift the icing/powdered sugar into a large bowl and add the butter and coffee essence/extract. Beat together until the icing is smooth.
  • Once the sponges are cool, spread one third of the icing over the top of one sponge. Then sandwich together with the other sponge.
  • Use the remaining icing to cover the top and sides of the cake.
  • Finally decorate the top with the walnut halves.
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Mocha Muffins

Mocha Muffins

15 muffins
  • Preparation time: 25 minutes
  • Cooking time: 25–30 minutes
  • Ingredients
  • 285 g (10 oz) plain flour/all-purpose flour (2¼ cups less 1 tbsp)
  • 1 tsp bicarbonate of soda/baking soda
  • ½ tsp salt
  • 140 g (5 oz) butter (⅔ cup)
  • 200 g (7 oz) caster/superfine sugar (1 cup less 1 tbsp)
  • 2 tbsp very strong black coffee or coffee extract.
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 284 ml carton buttermilk (1¼ cups less 1 tbsp)
  • 200 g (7 oz) chocolate chips (1¼ cups)
  • demerara sugar for sprinkling

Equipment

  • You will also need 2 muffin pans and 15 paper muffin cases.
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Beat butter, caster sugar, and coffee together until very light and fluffy, about 2 minutes.
  • Beat in the egg.
  • Now sift the flour, soda, and salt into a separate bowl.
  • Then fold a third of the flour into the creamed mixture.
  • Follow by adding a third of the buttermilk.
  • Repeat twice more.
  • Finally fold in the chocolate chips until evenly distributed.
  • Divide the mixture between the paper cases and bake for 25–30 minuets, until well risen and firm to the touch.
  • Remove from the oven and sprinkle demerara sugar over the tops.
  • Leave for two minutes and then transfer to a wire rack to cool.
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Coffee Topped Sponge

Coffee Topped Victoria Sponge

This version of the classic sponge is filled and topped with coffee butter icing. In the U.K. this is known as coffee cake but in North America, coffee cake can be any cake meant to accompany a cup of coffee, which is why I called this one a coffee topped sponge.

Coffee Topped Sponge

8 servings
  • Preparation time: 20 minutes
  • Cooking time: 30–35 minutes

  • Ingredients
  • For cake
  • 170 g (6 oz) self-raising flour/self rising flour, sifted (1 cup + 3 tbsp)
  • 1 tsp baking powder
  • 170 g (6 oz) unsalted butter, softened (¾ cup, or 1½ sticks)
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 2 tbsp)
  • 3 large eggs (U.K.)/extra large eggs (N.A.)
  • For the coffee buttercream
  • 115 g (4 oz) unsalted butter, softened (½ cup, or 1 stick)
  • 225 g (8 oz) icing sugar/powdered sugar, sifted (2 cups)
  • 1 tbsp coffee essence/extract

Equipment

  • You will also need 2 x 18 cm (7 inch) sandwich tins, base-lined and greased


  • Method
  • For cake
  • Preheat the oven to 170C° (325°F) (gas 3)
  • First, sift the flour and baking powder into a large bowl to introduce as much air as possible. Put to one side.
  • Using a free standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.
  • Next beat in the eggs, one at a time, along with a tablespoon of flour. (Adding the flour prevents any curdling)
  • Finally, carefully fold in the rest of the flour until just combined. You want to keep as much air as possible in the mixture.
  • Divide the mixture evenly between the two pans and level the tops.
  • Bake towards the top of the oven on the same shelf for 30–35 minutes until firm to the touch. The sponge should spring back when gently tapped with the tip of a finger.
  • Leave in the tins for 1–2 minutes then carefully remove, peel off the linings, and cool on wire racks.
  • Using an all-in-one method in a free-standing mixer
  • The ingredients can be mixed at the same time using a free standing mixer.
  • Sift the flour and baking powder together into the mixing bowl and then add the remaining ingredients and beat for 1–2 minutes until the mixture is light and creamy.
  • For coffee buttercream
  • Beat the butter until creamy and then gradually beat in the icing/powdered sugar until smooth. (A free standing mixer does this in no time.)
  • Beat in the coffee essence/extract until it is well mixed in.

  • To assemble
  • Once the sponges are cold, carefully invert one onto a plate and evenly spread with half the buttercream.
  • Then place the other sponge on top and gently press down.
  • Evenly spread the top with the remaining buttercream.
  • To make a pattern, make straight lines through the buttercream using a fork. Just pull steadily through the surface of the buttercream. Then diagonally pull the fork through at intervals.

Note

  • The first method of mixing the cake is the classic method and the all-in-one method is the modern version. It’s purely a matter of personal preference which you use.
  • For more tips on cake baking, click on my ‘Tips’ section.
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Updated: June 20, 2020

Cappuccino Tray Bake

A perfect little square to accompany that coffee, mid-morning. A coffee sponge with crushed walnuts is topped with a smooth white chocolate and mascarpone icing. And then dusted with cocoa powder.

Cappuccino Tray Bake

18 servings
  • Preparation time: 45 minutes
  • Cooking time: 35 minutes
  • Ingredients
  • For the sponge
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225 g (8 oz) caster/superfine sugar (1⅛ cups)
  • 3 eggs, large (U.K.)/extra large (N.A.), beaten
  • 3 tbsp Espresso coffee, or coffee extract
  • 225 g (8 oz) self-raising/self-rising flour, sifted (1¾ cups)
  • tsp baking powder
  • 85 g (3 oz) chopped walnuts (⅔ cup)
  • 3 tbsp milk
  • For the topping
  • 250 g mascarpone cheese, at room temperature
  • 55 g (2 oz) icing/powdered sugar (½ cup)
  • 140 g (5 oz) white chocolate
  • 55 g (2 oz) butter, melted (¼ cup, or ½ stick)
  • cocoa powder for dusting

Equipment

  • You will also need 30 cm x 25 cm (12 x 10 inch) brownie tin/pan, greased and lined.
  • Method
  • For the sponge
  • Preheat the oven to 180°C (350°F) (gas 4).
  • Beat the butter in a large mixing bowl using an electric hand whisk or alternatively a food mixer with whisk attachment.
  • Add the sugar and beat again until light and fluffy.
  • Now add a quarter of the beaten eggs and beat at full speed.
  • Then add the remaining egg gradually, beating well between each addition. If the mixture begins to curdle, just add 2 tablespoons of the flour.
  • Next add the coffee and whisk in.
  • Spoon over the flour, baking powder, and chopped walnuts. Lightly fold in by hand until all the flour is incorporated.
  • Now loosen the mixture with the milk.
  • Pour into the prepared tin/pan and bake for 35 minutes or until a skewer inserted in the centre comes out clean.
  • Remove from the oven and leave in the tin/pan to cool completely.
  • For the topping
  • First melt the chocolate. Break the chocolate into pieces and place in a bowl sitting over a pan of just simmering water. Make sure the bottom of the bowl does not touch the water. Continually stir the chocolate until it has just melted and then remove immediately from the heat and leave to cool while preparing the topping.
  • Beat the mascarpone in a large bowl until smooth.
  • Sift in the sugar and beat again until combined.
  • Add the melted chocolate and butter. Beat until smooth.
  • Now spread evenly over the cake.
  • Sift over cocoa powder.
    Cappuccino Tray Bake
  • Then cut into squares.
    Cappuccino Tray Bake
  • Note
  • The squares need to be stored in the refrigerator.
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Coffee Meringues Drizzled with Chocolate

Coffee Meringues Drizzled with Chocolate

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

Coffee Meringues Drizzled with Chocolate

8 meringues
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Chilling time: about 15 minutes
  • Ingredients
  • 1 tbsp instant coffee granules or coffee extract
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/granulated sugar (¾ cup + 1 tbsp)
  • 85 g (3 oz) dark chocolate

Equipment

  • You will also need 2 medium baking sheets/trays lined with baking parchment


  • Method
  • Preheat the oven to 140°C (275°F) (gas 1).

  • If using coffee granules, dissolve in 1 teaspoon of hot water and leave to cool.

  • Put the egg whites in a large bowl and whisk until just stiff.
  • Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy.
  • Then sprinkle over the coffee and whisk until it has thoroughly mixed in.
  • Dab a little meringue on the corners of the baking sheets/trays which will prevent the baking parchment from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners.
  • Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart.
  • Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment easily.
  • If you like your meringues crisp on the outside but chewy in the centre, then remove from the oven and leave to cool completely on a cooling rack. If you prefer them crisp all the way through, then leave in the oven, with the door slightly ajar, until the oven has become cold.
  • Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until cold.
  • Drizzle the melted chocolate over the meringues.
  • Then leave in a cool place for the chocolate to set.
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Updated: November 16, 2019

Coffee Crème Brûlée

Coffee Crème Brûlée

Coffee crème brûlée – a lovely creamy coffee custard topped with caramelized sugar. This recipe gives two methods of creating the caramelized topping, with or without using a chef’s blowtorch.

Coffee Crème Brûlée

6 servings
  • Preparation time: 30–45 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on the day of serving
  • Ingredients
  • For the custard
  • butter for greasing
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 40 g (1½ oz) caster/superfine sugar (3 tbsp)
  • ½ tsp vanilla extract
  • 300 ml (10 fl oz) single/table cream (1¼ cups)
  • 300 ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 1 tbsp instant coffee granules or coffee extract
  • For the topping
  • 4 tbsp golden caster/granulated sugar, if using a chef’s blowtorch
  • 100 g (3½ oz) caster/superfine sugar (½ cup), if not using a chef’s blowtorch

Note

  • Superfine sugar is finer than caster sugar and begins to melt too quickly once it is spooned onto the custard. Granulated sugar in North America, which is finer than English granulated sugar, works better.

Equipment

  • You will also need 6 × 150ml (5 fl oz) heatproof ramekins


  • Method
  • For the custard
  • Preheat the oven to 160°C (325°F) (gas 3).

  • Lightly grease the ramekins with butter and set to one side.

  • Line a deep-sided ovenproof dish or roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (this prevents them from slipping).

  • Then have a kettle of boiling water ready.

  • Next pour both creams into a pan and heat until scalding.

  • Remove from the heat and add the coffee granules stirring until dissolved, or just stir in the coffee extract.
  • Leave to cool a little.

  • Meanwhile put the egg yolks and sugar into a large bowl and whisk together.

  • Gradually stir the cream into the egg mixture, until they are combined.
  • Strain the custard into a jug and then divide amongst the six ramekins.

  • Now carefully pour enough of the boiling water into the dish to come halfway up the sides of the ramekins.

  • Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it.

  • Remove the dish from the oven and leave the ramekins in the water until the water has cooled.

  • Then take the ramekins out of the water, cover the dishes, and refrigerate for at least 6 hours or overnight.
  • For the topping, using a chef’s blowtorch
  • Sprinkle about 2 teaspoons of sugar evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  • Caramelize the sugar under a direct flame.

  • Leave to cool and then refrigerate for two hours before serving.

  • For the topping, without using a chef’s blowtorch
  • First, have a piece of parchment paper ready on the counter top.

  • Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar.

  • Place over a low heat and stir the sugar until completely dissolved.

  • Then increase the heat to medium–high and, without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready.

  • Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  • Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  • The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules, finer than caster sugar (just like superfine sugar).

  • Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  • Put the ramekins on a baking sheet as close to the heat as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.
  • Leave to cool and then refrigerate for two hours before serving.
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Updated: November 4, 2019

A Great British Coffee Cake

A Great British Coffee Cake

This is truly a great cake for coffee lovers. The sponge is very light and full of coffee flavour, and the rich coffee buttercream is so creamy and fluffy.

A Great British Coffee Cake

8 large slices
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the sponge
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 150 g (5¼ oz) caster/superfine sugar (⅔ cup)
  • 3 eggs, large (U.K.)/extra large (N.A.), beaten
  • 40 g (1½ oz) golden syrup* (2 rounded tbsp)
  • 2 tbsp coffee extract, or Camp coffee
  • 170 g (6 oz) self-raising/self-rising flour, sifted (1⅓ cups)
  • ½ –1 tsp baking powder

Note

  • *I buy my golden syrup from a British store here in Canada. If you are unable to find golden syrup then substitute it with liquid honey.

  • For the filling and decoration
  • 150 g (5¼ oz) unsalted butter, softened (⅔ cup, or 1¼ sticks)
  • 300 g (11 oz) icing/powdered sugar (2¾ cups)
  • 2 tbsp coffee extract, or Camp coffee
  • 1 tbsp warm water

  • 2 tbsp icing/powdered sugar, for sifting
  • 24 chocolate buttons OR
  • 40 milk chocolate chips

Equipment

  • You will also need 2 × 18 cm, 7 in sandwich cake tins/pans, greased and base lined. Also a piping bag fitted with a medium-sized star nozzle.


  • Method
  • For the sponge
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Cream the butter and sugar together with a hand held electric mixer until light and fluffy, about 2 minutes.

  • Now gradually add the beaten eggs, golden syrup, and coffee, together with 2 tablespoons of the flour.

  • Fold in the remaining flour and ½ teaspoon baking power.

  • OR put everything in a mixing bowl or food mixer, but adding 1 teaspoon of baking powder, and whisk until the mixture is smooth, light, and fluffy.

  • Divide equally between the two cake tins/pans and level the tops.

  • Bake for 25 minutes, or until the tops are firm and spring back when lightly pressed with a finger. The sponges will also have slightly shrunk away from the sides of the tins/pans.

  • Leave for a couple of minutes and then turn out onto wire cooling racks and remove the lining paper. Leave to cool completely.

  • For the filling and decoration
  • Meanwhile beat the butter, icing/powdered sugar, coffee, and water together until the mixture is smooth, light, and fluffy.

  • Put a quarter in the icing bag and put to one side.

  • Place one of the sponges on a flat surface and spread evenly with the remaining coffee cream. Then place the second sponge on top and sift heavily with icing/powdered sugar.

  • Now lightly mark the top of the cake with a knife through the icing/powdered sugar into 8 equal portions. (This will be used as a guide for the piping.)

  • Now starting from the outside edge of the cake, pipe a line of buttercream on each marked portion but only take it up within an inch of the centre. Then pipe a ring of stars to join the lines in the centre.

  • Arrange the chocolate buttons or chocolate chips in the lines of piped buttercream.

  • To finish, lightly dust over the whole cake with a little icing/powdered sugar.

  • Note:
  • The cake can be frozen. Put in a rigid container with a cover and freeze. To thaw, allow 2–3 hours at room temperature.
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Coffee Walnut Cakes

Coffee Walnut Cakes

This recipe makes 20 individual cakes of a light coffee sponge filled with finely chopped walnuts. They are sandwiched with a creamy coffee filling which is also used to coat the top. Each cake is then decorated with a half walnut. Scrumptious!

Coffee Walnut Cakes

20 cakes
  • Preparation time: 45 minutes
  • Cooking time: 35–40 minutes

  • Ingredients
  • For the sponge
  • 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225 g (8 oz) light muscovado sugar/light brown soft sugar (1 cup)
  • 4 eggs, large (U.K.)/extra large (N.A.), lightly beaten
  • 225 g (8 oz) self-raising/self-rising flour (1¾ cups), sifted
  • 85 g (3 oz) walnuts, finely chopped (⅔ cup)
  • 2 tsp coffee extract
  • 2 tbsp milk

  • For the decoration
  • 200 g (7 oz) butter, softened (⅞ cup, or 1¾ sticks)
  • 450 g (1 lb) icing/powdered sugar (4 cups), sifted
  • tsp vanilla extract
  • tsp coffee extract
  • 20 walnut halves

Equipment

  • You will also need a tin/pan 20 × 30 × 5 cm (8 × 12 × 2 inches) base lined. The right-sized roasting tin/pan will work.


  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).

  • Using a food mixer or electric hand mixer, beat the butter and sugar together for 3 minutes until light and fluffy.

  • Now gradually add the beaten eggs. If the mixture begins to curdle, just add 1 tablespoon flour.

  • Using a large spoon, fold in the flour and then the coffee extract, milk, and chopped walnuts until combined.

  • Spoon the mixture into the prepared tin/pan and level the surface. Bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.

  • Leave to cool for 5 minutes before turning out of the tin/pan to cool completely. Because of its size, the easiest way to do this is to place a wire rack over the top of the tin/pan, turn the rack over, lift off the tin/pan, and peel away the lining from the cake. Then place a second wire rack over the bottom of the cake and set the cake the right way up on the wire rack.

  • Meanwhile, to make the butter icing. Beat together the butter, icing/powdered sugar, vanilla and coffee extracts, together with 1½ tablespoons of hot water, until smooth.

  • To make it easier to decorate, cut the cake into two once it has completely cooled. Now slice each half horizontally through the middle and then sandwich back together using half the butter icing. Spread the remaining icing over the top of the cakes.

  • Cut each cake into 10 equal pieces and decorate each piece with a walnut half.
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Coffee Meringues

Coffee Meringues

Very simple coffee flavoured meringues that just melt in the mouth. Sandwiched with whipped cream and dusted with cocoa powder. They are very light.

Coffee Meringues

10 small meringues
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • For the meringues
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/granulated sugar (¾ cup + 1 tbsp)
  • 2 tsp coffee extract
  • For the filling
  • 300 ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
  • ½ tsp coffee essence

  • For the decoration
  • 1 level tsp cocoa powder

Equipment

  • You will also need a large piping bag fitted with a medium-sized nozzle.


  • Method
  • For the meringues
  • Preheat oven to cool, 140°C (275°F) (gas 1).

  • Whisk the egg whites in a large bowl until stiff.
  • Then gradually whisk in the sugar, a spoonful at a time, whisking well between each addition.
  • Sprinkle over the coffee extract and whisk again until blended in.
  • The meringue should now form stiff peaks and be glossy.
  • Line two baking sheets with baking parchment. (Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.)
  • Spoon the meringue into the piping bag and pipe 20 swirls of meringue onto the paper.
  • Bake in the centre of the oven for 1 hour until the meringues are dry and lift easily from the paper.
  • Allow to cool, then remove from the paper. (If you want really crispy meringues, then leave to cool in the oven with the door slightly ajar.)
  • For the filling
  • Whip the cream and coffee extract together until soft peaks form. Use to sandwich the meringues together in pairs.
  • To serve
  • Dust a coating of cocoa powder over the meringues using a small sieve.

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Updated: September 22, 2018

Amazing Coffee and Walnut Cupcakes

Amazing Coffee and Walnut Cupcakes

These little cakes are an adaptation of ones made on the Great British Bake-off. Coffee cupcakes with chopped walnuts have a coffee buttercream filling, chopped walnuts round the sides and a swirl of buttercream on the top. They really are delicious and, although each step takes a bit of time, they are not difficult and well worth the effort.

Amazing Coffee and Walnut Cupcakes

16 cupcakes
  • Preparation time: 50 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • For the cakes
  • 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 170 g (6 oz) light muscovado sugar/light brown sugar (¾ cup + 1½ tbsp)
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 170 g (6 oz) self-raising/self-rising flour, sifted (1 cup + 3 tbsp)
  • ½ tsp baking powder
  • 1 tbsp coffee extract
  • 85 g (3 oz) chopped walnuts (⅔ cup)
  • For the icing and decoration
  • 565 g (1¼ lb) icing/powdered sugar (5 cups)
  • 200 g (7 oz) butter, softened (¾ cup + 2 tbsp, or 1¾ sticks)
  • 2 tbsp milk
  • tbsp coffee extract
  • 170 g (6 oz) walnuts, finely chopped (1⅓ cups)

Equipment

  • 2 × 12 hole bun/muffin trays
  • a piping bag fitted with a 2D star nozzle, the size used to swirl icing on the top of cupcakes


  • Method
  • For the cakes
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Grease 16 of the bun/muffin holes. Base line them with parchment paper or just cut out the bottom of cupcake liners which is easier. (Don’t use the whole cupcake liner as you want the sides of the cakes to remain flat and quite firm.)

  • Beat the butter and sugar together until creamy. Then beat in the eggs one at a time, adding a tablespoon of the flour with each egg. Next mix in the coffee extract. Now fold in the remaining flour and baking powder. Alternatively add all the ingredients together in a food mixer and beat until well combined.

  • Finally gently fold in the nuts.

  • Divide the mixture evenly between the 16 prepared bun/muffin holes and then pop in the oven for about 18 minutes until the top of the sponge springs back when lightly pressed with the tip of the forefinger.

  • Remove from the oven and leave for 5 minutes for the cakes to become cool enough to handle. Take a small palette knife and run round the outside of the cakes to make sure they are free from the sides of the bun/muffin holes. Then carefully lift them out, peeling off the liners, and leave on a cooling rack to become cold.

  • For the icing and decoration
  • While the cakes are cooling the icing can be prepared.

  • Put the butter into a large bowl and then mix in half the sifted icing/powdered sugar, a tablespoon at a time, beating until creamy. Then beat in the remaining icing/powdered sugar. Add in the milk and coffee extract and beat until smooth and creamy.

  • Once the sponges have become cold, cut them in half horizontally. Do this very carefully as the sponges will be very light in texture. Using a little less than a quarter of the buttercream, spread a layer over the bottom half of each cake and then sandwich them back together again.

  • Now spread a very thin layer of the buttercream around the sides of each cake. Again this needs to be done very gently, being careful not to put pressure on the top and bottom of the cakes as you do it, or they become squashed.

  • Now roll the sides of each cake in the chopped nuts until thickly coated.

  • Finally, fill the icing bag, fitted with the star nozzle, with the remaining buttercream and swirl the icing over the top of each cake.
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