Coffee and walnut cake (Coffee & Walnut Cake) 🧁

A moist, coffee-flavoured cake topped with melt-in-the-mouth coffee icing and decorated with crunchy walnuts. This recipe combines sweetness, character and elegance — perfect with a good espresso or filter coffee from Cafemalin.

☕ The perfect pairing of coffee and walnuts

The pairing of coffee and walnuts is a true symphony of flavours. Coffee brings intense, slightly bitter roasted notes, while walnuts offer a crunchy texture and a mild, buttery flavour. Together, they create a subtle balance of softness, indulgence and refinement.

This recipe pays tribute to the British tradition of coffee & walnut cake, while taking a more balanced approach: less sweet, more melt-in-the-mouth and, above all… a real coffee flavour!

🧂 Ingredients (serves 8 to 10)

For the cake:

• 200 g flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 125 g walnuts (roughly chopped)
• 175 g unsalted butter, at room temperature
• 150 g golden cane sugar
• 3 eggs
• 2 tbsp strong instant coffee (or a full-bodied Cafemalin espresso, cooled)
• 3 tbsp milk or pouring cream
• 1 pinch of salt
• (Optional) 1 tsp vanilla extract

For the coffee icing:

• 150 g softened unsalted butter
• 200 g sifted icing sugar
• 2 tbsp strong coffee (cooled)
• A few whole walnut kernels to decorate

🧑‍🍳 Step 1: Prepare the coffee base

1. Brew the coffee.
   Prepare a full-bodied espresso (about 60 ml). Leave it to cool. If you are using instant coffee, dissolve it in 2 tablespoons of hot water.
   👉 Cafemalin tip: a 100% arabica coffee with hazelnut notes will bring out the sweetness of the walnuts.
2. Preheat the oven.
   Set your oven to 180°C (170°C fan).
   Butter two round cake tins measuring 20 cm in diameter and line the bases with baking paper.

🥣 Step 2: Prepare the cake mixture

1. Cream the butter and sugar.
   In a large bowl, beat the butter and sugar for about 3 to 5 minutes until light and fluffy. This step ensures the cake is light.
2. Add the eggs one at a time.
   Beat in the eggs, mixing well after each addition. If the mixture looks as though it is splitting, add a spoonful of flour to stabilise the emulsion.
3. Add the flavourings.
   Add the cooled coffee and vanilla (if using). Mix gently to distribute the flavour evenly.

🌰 Step 3: Add the dry ingredients

1. Combine the flour and raising agents.
   In another bowl, sift the flour, baking powder, bicarbonate of soda and salt.
   Add this dry mixture to the butter mixture.
2. Add the walnuts.
   Fold in the chopped walnuts with a spatula. Distribute them evenly without overmixing, to avoid making the mixture dense.
3. Adjust the consistency.
   Pour in the milk or cream. The mixture should be soft, neither too runny nor too stiff.
   👉 If it seems thick, add an extra spoonful of milk.

🍰 Step 4: Bake the cake

1. Pour and smooth.
   Divide the mixture evenly between the two prepared tins. Smooth the surface with a spatula.
2. Bake.
   Bake for 25 to 30 minutes.
   The cake is ready when a knife inserted into the centre comes out clean.
3. Cool.
   Leave to cool in the tins for 10 minutes, then turn out onto a wire rack. Leave to cool completely before icing.

☕ Step 5: Prepare the coffee icing

1. Cream the butter.
   Beat the softened butter until pale and creamy.
2. Gradually add the icing sugar.
   Add the icing sugar in three batches, mixing well after each addition to avoid lumps.
3. Mix in the coffee.
   Add the cooled coffee. Continue beating until the icing is smooth, glossy and creamy.
   👉 Cafemalin tip: for a fuller-bodied icing, add a few drops of coffee extract.

🧩 Step 6: Assembling the cake

1. Assemble the layers.
   Place the first cake layer on your serving plate. Spread a generous layer of coffee icing over it using a spatula.
2. Add the second layer.
   Place the second cake layer on top, then cover the whole cake with the remaining icing. Smooth the edges or create a rustic wave effect.
3. Decorate.
   Arrange walnut halves on top, or roughly chop them for a more natural look. You can also sprinkle over a little ground coffee for visual appeal and aroma.