COFFEE WALNUT CAKE NIGELLA RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 18cm/7in sandwich tins and line the bases with baking paper.
• Put the butter, sugar, eggs, flour, baking powder, walnuts and coffee essence in a large mixing bowl and beat together (using an electric hand whisk if you have one) until well combined and smooth.
• Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
• Bake for 20–25 minutes, or until an inserted skewer comes out clean. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
• For the filling and topping, beat the butter and gradually add the icing sugar. Add the milk and coffee essence and beat until smooth.
• Choose the cake with the best top, then put the other cake top-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces to serve.

Steps:

• To make the cupcakes, preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Place the sugars, flour, ground nuts, cocoa, baking powder, melted butter and eggs in a large bowl. Pour the coffee into the bowl too. Beat with an electric whisk until smooth.
• Divide the mixture between the paper cases and bake for 16–18 minutes until risen and springy to the touch. Leave to cool for a few minutes then transfer to wire racks to cool completely.
• To make the icing, put the butter in a large bowl then sift in the icing sugar. Mix the coffee, vanilla and milk in a small bowl or jug and pour into the butter mixture. Beat for a few minutes with an electric whisk until pale and fluffy.
• Swirl or pipe some icing on top of each cupcake, then decorate with a few coffee beans and a dusting of cocoa powder.