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Coffee and Walnut Cake

Serves: 8


300g Butter, room temperature, and extra for greasing

100g Walnut halves

275g Caster Sugar

4 Eggs, lightly beaten

175g Self-Raising Flour

⅟4 teaspoon Salt

Oil for greasing

174g Icing Sugar, sifted

1 tablespoon instant Coffee dissolved in 1½ tablespoons boiling water and left to cool


  1. Heat the oven to 180˚C.
  2. Butter and line two 20cm cake tins.
  3. Line a grill rack with the walnut halves in a single layer.
  4. Toast under medium heat until they just start to brown, turning once.
  5. Cool and then finely grind half of the walnuts in a food processor.
  6. Beat 225g butter and the caster sugar until light and fluffy.
  7. Add the eggs, one at a time, and beat well after each addition.
  8. Put the flour, salt and ground walnuts in a sieve and sift half of this over the egg mixture.
  9. Fold in with a metal spoon and repeat.
  10. Divide between the two tins and smooth the surfaces.
  11. Bake for 25-30 minutes.
  12. Cool in the tins for only a minute and then turn out on baking sheet.
  13. Peel off the paper and transfer to a wire rack to cool down.
  14. Lightly oil a baking sheet and the prongs of 2 forks.
  15. Put the remaining caster sugar and 50ml water in a saucepan over high heat and stir until the sugar is dissolved, then boil until it turns a rich caramel colour.
  16. Don’t stir but swirl the caramel in the pan to colour in evenly.
  17. Using a wooden spoon, stir in the reserved walnut halves and immediately remove from the heat and pour the nuts on to the oiled baking sheet.
  18. Working quickly but without touching the hot walnuts, use the forks the separate out 8 halves so they don’t set in a lump.
  19. Smooth out the remaining walnuts as much as you can and leave to cool until crisp.
  20. Put all but the 8 reserved halves into a food processor and process until they are just crushed. Set the walnut praline aside.
  21. To make the buttercream, place the remaining butter and a bowl and cream until it is soft.
  22. Gradually sift in the icing sugar, beating until creamy.
  23. Stir in the coffee and beat until fluffy.
  24. Sandwich the two sponges with half the buttercream and press together lightly.
  25. Spread the remaining buttercream over the top and sprinkle with the walnut praline.
  26. Arrange the reserved caramel-coated walnut halves in a ring in the centre.
  27. Transfer the cake to a serving plate.

Photo: Duns


About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

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