Although not Greek in origin, this Coffee and Walnut Cake is a coffee cake like no other, in that it is heady with coffee flavour in both the sponge and frosting, thanks to a touch of Greek Nescafe instant coffee powder…. And it’s absolutely delicious!

What’s also unusual about this recipe is that the walnut component is not simply for decoration; a good quantity of walnuts is ground into a fine powder for use in the sponge, thereby lending the cake a tender and moist texture.. and unlike most coffee cake recipes, I suppose, this Coffee and Walnut Cake recipe uses Greek Nescafe instant coffee powder instead of the more subtle and plain instant coffee.

So, here’s a recipe for a homely Coffee and Walnut Cake with a luscious coffee frosting that is delicious and easy to make!  Enjoy xox

Coffee and Walnut Cake

Although not Greek in origin, this Coffee and Walnut Cake is a coffee cake like no other, in that it is heady with coffee flavour in both the sponge and frosting, thanks to a touch of Greek Nescafe instant coffee powder…. And it’s absolutely delicious!
Course: Cake, Dessert
Keyword: coffee, Greek Nescafe Instant coffee, Olive Oil Cake, walnut

Ingredients

For the cake

  • 2-4 tsp Greek Nescafe Instant coffee  
  • 1 tbsp boiling water
  • 50 (2 oz) walnuts
  • 225 g (1 cup) caster sugar
  • 225 g (2 sticks) unsalted butter, softened
  • 200 g (1 1/3 cup) Olympian Special White Flour
  • 2 ½ tps baking powder
  • ½ tps baking soda
  • 4 eggs
  • 1-2 tbsp milk

For the frosting

  • tsp Greek Nescafe Instant coffee
  • 1 tbsp boiling water
  • 350 g (2 1/2 cups) icing sugar
  • 175 g (1 1/2 sticks) unsalted butter, softened
  • walnut halves for decorating

Instructions

For the cake

  • Preheat the oven to 180°C/350°F (without fan).
  • Grease and line the base of two 20 cm (8 inch) cake tins.
  • Dissolve the coffee in the boiling water. If you want a strongly coffee-flavoured cake, I suggest using 4 teaspoons.
  • Place the walnuts and caster sugar into the bowl of a food processor and blitz until you have a fine powder.
  • Add the butter, flour, coffee mixture, baking powder, baking soda, and eggs.
  • Blitz again until you have a smooth batter.
  • With the motor still running, pour a little bit of milk down the funnel until the batter is a soft, spreadable consistency.
  • Divide the batter between both cake tins.
  • Bake for about 25 minutes, or until the cakes are lightly golden and a cake skewer inserted in the centre comes out clean.
  • Cool the cakes in their tin on a wire rack for about 10 minutes before inverting onto a wire rack. Remove the cake tins and baking paper from the cake.
  • Leave the cakes to cool completely.

For the frosting

  • Dissolve the instant espresso powder in the boiling water
  • Using a stand mixer with the flat paddle attachment, beat together the icing sugar (powdered sugar), butter and coffee mixture until you have a thick and spreadable frosting.

To assemble the cake

  • Place one sponge upside down on a plate or cake platter.
  • Spread half of the frosting onto the sponge and spread it evenly.
  • Place the second sponge on top.
  • Cover the top sponge with the remaining frosting.
  • Decorate the cake with walnut halves.

 

Recommended Products used in this recipe:

Greek Nescafé Classic Frappe Instant Coffee
Olympian Special White Flour