Nigella Coffee And Walnut Loaf Cake

Nigella Lawson’s Coffee and Walnut Loaf Cake is made with walnut pieces, caster sugar, soft unsalted butter, plain flour, instant espresso powder, baking powder, bicarbonate of soda, large eggs, and icing sugar. This delicious Coffee and Walnut Loaf Cake recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

For the Sponge:

• 50g walnut pieces
• 225g caster sugar
• 225g soft unsalted butter (plus some for greasing)
• 200g plain flour
• 4 tsp instant espresso powder
• 2½ tsp baking powder
• ½ tsp bicarbonate of soda
• 4 large eggs, 1-2 tbsp milk.

For the Buttercream Frosting:

• 350g icing sugar
• 175g soft unsalted butter
• 2½ tsp instant espresso powder (dissolved in 1 tbsp boiling water)
• approx. 10 walnut halves (to decorate).

How To Cook Coffee And Walnut Loaf Cake:

1. Preheat the Oven: Preheat the oven to 180°C (160°C Fan/Gas Mark 4/350°F) and grease two 20cm (8-inch) sandwich tins, lining the bases with baking parchment.
2. Prepare the Batter: Blitz walnut pieces and sugar in a food processor until fine. Add 225g butter, flour, espresso powder, baking powder, bicarbonate of soda, and eggs; process until smooth. Pour in milk gradually to achieve a soft dropping consistency.
3. Bake the Sponge: Divide the mixture between the tins and bake for 25 minutes, or until springy to the touch. Cool in tins for 10 minutes before transferring to a wire rack.
4. Make the Buttercream: Pulse icing sugar in a food processor until lump-free, then add butter and process until smooth. Dissolve espresso powder in boiling water, adding it while hot to the buttercream.
5. Assemble the Cake: Place one sponge upside down on a serving plate, spread half the icing on top, then place the second sponge right side up. Cover the top with remaining icing in a rustic pattern, and press walnut halves around the edge. Enjoy your delightful cake!

Recipe Tips

• Use Fresh Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better rise.
• Don’t Overmix: Mix the batter just until combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
• Check for Doneness: Insert a skewer into the centre of the cake; it should come out clean when fully baked.
• Cool Completely: Allow the sponges to cool completely before frosting; this prevents the icing from melting and sliding off.
• Experiment with Flavour: Add a splash of vanilla extract or a pinch of cinnamon to the batter for an extra flavour boost.

How To Store Leftovers

• Refrigerate: Let any leftover Coffee and Walnut Loaf Cake cool down to room temperature first. After that, wrap it in plastic wrap or put it in an airtight container. It can be stored in the fridge for up to 5 days.
• Freeze: For freezing, wrap leftover Coffee and Walnut Loaf Cake tightly in plastic wrap, then put it in a freezer bag or container. It will last for about 3 months. To thaw, place the cake in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 100g)

• Calories: 400
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 150mg
• Potassium: 200mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 6g

Try More Nigella Lawson Recipes:

• Nigella Marmalade Cake
• Nigella Italian Christmas Cake
• Nigella Chocolate And Banana Cake
• Nigella Emergency Brownies
• Nigella Lawson Chocolate Pavlova