Nigella’s GBBO Coffee and Walnut Cake

Shopping list

• 225 g Unsalted butter — softened at room temperature

  Sub
• 225 g Caster sugar

  Sub
• 4 Large eggs — beaten

  Sub
• 225 g Self-raising flour

  Sub
• 1 tsp Baking powder

  Sub
• 2 tbsp Instant espresso powder — dissolved in 1 tbsp of boiling water and cooled slightly

  Sub
• 75 g Walnuts — finely chopped

  Sub
• 175 g Unsalted butter — softened

  Sub
• 350 g Icing sugar

  Sub
• 1.5 tbsp Instant espresso powder — dissolved in 1 tbsp of boiling water and cooled slightly

  Sub
• 8 to 10 halves Whole walnuts — for topping

  Sub

Step by step

1. 1

   Preheat your oven to 180°C / 160°C Fan.

2. 2

   Grease and line two 8-inch (20cm) round sandwich cake tins with baking paper.

3. 3

   In a large mixing bowl, beat the softened 225g butter and 225g caster sugar together until pale, light, and fluffy.

4. 4

   Gradually beat in the 4 beaten eggs, adding a spoonful of the flour if the mixture starts to curdle.

5. 5

   Sift in the self-raising flour and baking powder, then gently fold them into the batter using a spatula.

6. 6

   Stir in the cooled coffee liquid and the chopped walnuts until everything is evenly combined.

7. 7

   Divide the batter evenly between your two prepared cake tins and smooth the tops.

8. 8

   Bake in the preheated oven for 20 to 25 minutes, or until golden brown and a skewer inserted into the center comes out clean.

9. 9

   Remove from the oven, let them rest in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.

10. 10

    While the cakes are cooling, beat the 175g softened butter in a large bowl until soft and creamy.

11. 11

    Gradually sift in the icing sugar, beating continuously until smooth.

12. 12

    Add the cooled coffee liquid and beat again until the buttercream is light, fluffy, and spreadable.

13. 13

    Place one of the cooled sponges on your serving plate or cake stand.

14. 14

    Spread about a third of the coffee buttercream evenly over the top.

15. 15

    Place the second sponge on top and press down gently.

16. 16

    Spread the remaining buttercream over the top and sides of the cake.

17. 17

    Decorate the top by arranging the whole walnut halves around the edge or in a neat pattern in the center.