ITALIAN COFFEE CAKE RECIPES

COFFEE AND WALNUT CAKE RECIPE | SAINSBURY'S RECIPES

Coffee and Walnut Cake Recipe | Sainsbury's Recipes image

The ultimate sweet and rich coffee and walnut cake recipe – perfect with a cuppa! Try this cake recipe out and let us know if you made any tweaks or ingerdient substitutes.

Provided by Sainsbury's

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 10

Ingredients

unsalted butter, plus extra for greasing
instant coffee
golden caster sugar
free-range eggs
self-raising flour
baking powder
walnut halves, roughly chopped
instant coffee
unsalted butter
icing sugar, sifted

Steps:

Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.

Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.

Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.

Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.

Nutrition Facts : Calories 786 calories, FatContent 47.7 grams, SaturatedFatContent 23.0 grams, SugarContent 61.5 grams, SodiumContent 500.0 milligrams salt, CarbohydrateContent 79.0 grams, FiberContent 1.6 grams, ProteinContent 9.3 grams

EASY ITALIAN DESSERTS RECIPES - OLIVEMAGAZINE

Easy Italian Desserts Recipes - olivemagazine image

Try our sweet Italian entertaining ideas, from a show-stopping Amalfi lemon cake to twists on panna cottas and the best tiramisu

Provided by OLIVEMAGAZINE.COM

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COFFEE AND WALNUT CAKE RECIPE | SAINSBURY'S RECIPES

The ultimate sweet and rich coffee and walnut cake recipe – perfect with a cuppa! Try this cake recipe out and let us know if you made any tweaks or ingerdient substitutes.
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 786 calories per serving

Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.

Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.

Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.

Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.

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COFFEE AND WALNUT CAKE RECIPE - RECIPES AT SAINSBURY'S

Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.

Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.

Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.

Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.

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