If you’re a fan of coffee and cake, you’re in for a treat! we’ve crafted a recipe that beautifully incorporates this rich coffee into a delightful coffee and walnut cake. Using Mary Berry’s classic coffee and walnut cake recipe as our foundation, we’ve added our own twist to make it even more irresistible.

The goal is Simple: to create a fluffy sponge and a decadently silky frosting that pairs perfectly with your cup of Coffee. Plus, it’s surprisingly easy to make!

Hints and Tips:

While many recipes call for instant coffee, we opted for the real deal. We personally adore using a Moka Pot to brew espresso, which adds a deep, robust flavor to this cake. However, feel free to use any coffee brewing method you prefer—just make sure it's strong and flavorful!

The recipe also includes walnuts for a delightful crunch. If you’re dealing with allergies or simply prefer a softer sponge, you can easily leave out the nuts.

For those who might not be coffee enthusiasts, We’ve adjusted the recipe to be more versatile. By reducing the coffee in the frosting to 3 teaspoons instead of 4, We' were able to cater to both coffee lovers and those with a milder taste. It was a hit with everyone!

We baked this cake in two 7” (18cm) round cake tins. If you’re using a larger tin, you can bake a single sponge and slice it horizontally once cooled.

Don’t forget to tag PERCUP.STORE in your social media posts if you try this recipe—we’d love to see your creations!

Recipe: The Clubhouse Coffee and Walnut Cake

For the Sponge:

• Prep Time: 5 minutes
• Cook Time: 25 minutes

Ingredients:

• 200g unsalted butter, softened
• 200g light brown sugar
• 4 eggs
• 200g self-raising flour
• 1 tsp baking powder
• 1 tbsp vanilla extract
• 2 tbsp of any Fruity Coffee, brewed and cooled
• 8 tbsp chopped walnuts

For the Frosting:

• 420g icing sugar
• 150g unsalted butter, softened
• 3 tsp milk
• 4 tsp of any Fruity Coffee, brewed and cooled (use 3 tsp for a milder coffee flavor)
• 8 walnut halves for decoration (optional)

Method:

1. Prepare the Sponge:

   • Preheat your oven to 180°C (fan-assisted).
   • Cream together the butter and sugar in a mixing bowl until light and fluffy.
   • Add the eggs, mixing well until fully incorporated.
   • Sift the flour and baking powder into the bowl, then add the brewed coffee, vanilla extract, and walnuts. Mix until combined. (If using an electric mixer, be careful not to over-mix and ensure the flour doesn’t stick to the bottom of the bowl.)
   • Grease two 7” round cake tins.
   • Divide the batter evenly between the two tins, smoothing the surface to ensure even baking.
   • Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
   • Let the cakes cool completely on a wire rack.

2. Prepare the Frosting:

   • Sift the icing sugar into a mixing bowl. Add the softened butter, milk, and brewed coffee (3 tsp for a milder taste). Mix until the frosting is soft, thick, and creamy.

3. Assemble the Cake:

   • Once the sponges are completely cool, level the top of the first layer if needed, and spread a layer of frosting on top.
   • Place the second sponge layer on top and spread the remaining frosting over the cake.
   • Decorate with walnut halves, if desired.

Enjoy your delicious coffee and walnut cake with a cup of coffee. Happy baking!