England
Coffee and walnut cake
A grown up cake: coffee sponge, coffee buttercream, walnuts. Tea time with ambition.
70 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayCoffee Victoria sponge with walnuts, tea room style.
The original434kcalsame
6 gproteinsame
1 gfibresame
70minutessame
Classic British coffee and walnut cake.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the oven to 175 C and line two 7 inch tins. Cream 175 g butter with 175 g sugar until pale.
- 2Beat in the eggs one by one, then fold in the maida and baking powder with two thirds of the coffee, the milk and 60 g chopped walnuts.
- 3Divide between tins and bake 22 to 25 minutes. Cool completely.
- 4Beat the remaining butter with the powdered sugar and the rest of the coffee until fluffy.
- 5Sandwich the sponges with half the buttercream, spread the rest on top and press walnut halves around the edge.
Serve it like this
Serve wedges at room temperature on pretty plates with a pot of tea or a filter coffee, a walnut half on every slice.
