Nigella’s GBBO Coffee and Walnut Cake

Name: Nigella’s GBBO Coffee and Walnut Cake
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 225 g Unsalted butter (softened at room temperature); 225 g Caster sugar; 4 Large eggs (beaten); 225 g Self-raising flour; 1 tsp Baking powder; 2 tbsp Instant espresso powder (dissolved in 1 tbsp of boiling water and cooled slightly); 75 g Walnuts (finely chopped); 175 g Unsalted butter (softened); 350 g Icing sugar; 1.5 tbsp Instant espresso powder (dissolved in 1 tbsp of boiling water and cooled slightly); 8 to 10 halves Whole walnuts (for topping)

by J_C • 2026

Why some badges are missing

Not vegan: Unsalted butter → try dairy-free butter
Not gluten-free: Self-raising flour → try gluten-free self-raising flour
Not dairy-free: Unsalted butter → try dairy-free butter
Not egg-free: Large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: Walnuts → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: Self-raising flour → try gluten-free self-raising flour
Not low-histamine: Walnuts
Not low-GI / diabetic-friendly: Caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: Self-raising flour

Based on listed ingredients — always check labels for allergies.

About this recipe

A classic British layered sponge cake flavoured with coffee and studded with walnuts, finished with a buttercream icing. Moist and nutty with a gentle coffee flavour, it's a traditional afternoon tea centrepiece…

Prep

—

Cook

25m

Rest

Serves

Rating

—

Ingredients

Kitchen Help

Shopping list

225 g Unsalted butter — softened at room temperature
225 g Caster sugar
4 Large eggs — beaten
225 g Self-raising flour
1 tsp Baking powder
2 tbsp Instant espresso powder — dissolved in 1 tbsp of boiling water and cooled slightly
75 g Walnuts — finely chopped
175 g Unsalted butter — softened
350 g Icing sugar
1.5 tbsp Instant espresso powder — dissolved in 1 tbsp of boiling water and cooled slightly
8 to 10 halves Whole walnuts — for topping

Tools

· mixing bowl
· spatula
· cake tins
· wire rack

Instructions

Step by step

1
Preheat your oven to 180°C / 160°C Fan.
2
Grease and line two 8-inch (20cm) round sandwich cake tins with baking paper.
3
In a large mixing bowl, beat the softened 225g butter and 225g caster sugar together until pale, light, and fluffy.
4
Gradually beat in the 4 beaten eggs, adding a spoonful of the flour if the mixture starts to curdle.
5
Sift in the self-raising flour and baking powder, then gently fold them into the batter using a spatula.
6
Stir in the cooled coffee liquid and the chopped walnuts until everything is evenly combined.
7
Divide the batter evenly between your two prepared cake tins and smooth the tops.
8
Bake in the preheated oven for 20 to , or until golden brown and a skewer inserted into the center comes out clean.
9
Remove from the oven, let them rest in the tins for , then turn them out onto a wire rack to cool completely.
10
While the cakes are cooling, beat the 175g softened butter in a large bowl until soft and creamy.
11
Gradually sift in the icing sugar, beating continuously until smooth.
12
Add the cooled coffee liquid and beat again until the buttercream is light, fluffy, and spreadable.
13
Place one of the cooled sponges on your serving plate or cake stand.
14
Spread about a third of the coffee buttercream evenly over the top.
15
Place the second sponge on top and press down gently.
16
Spread the remaining buttercream over the top and sides of the cake.
17
Decorate the top by arranging the whole walnut halves around the edge or in a neat pattern in the center.

Per serving

serves 4

Calories

709kcal

Protein

8.4g

Carbs

76g

Fat

41.5g

Fibre

1.2g

Sugar

48.6g

Sodium

230mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More British recipes →#Baking #Egg #Vegetarian #British #cakes #GBBO