Coffee Walnut Cake
An easy to make coffee and walnut cake, using Camp liquid coffee essence for the rich coffee flavour and an abundance of walnuts for added crunch. Camp liquid essence is a coffee and chicory liquid highly popular during the late1950’s yet originating from the late 1800s. Iconic and memorable and amazingly still commercially sold throughout many popular supermarket chains.
Please enjoy the reel link below on how to make this delightful cake:
https://www.instagram.com/reel/CwiKqg0IgIh/?utm_source=ig_web_copy_link
Ingredients
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Cake
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225g butter- or margarine, very soft
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225g light brown sugar
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225g self-raising flour
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1 tsp baking powder
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4 large eggs
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30ml Camp coffee- approximately 2 tbsp
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50g walnuts- roughly chopped
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Coffee Icing
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30 ml Camp coffee- approximately 2 tbsp
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175g unsalted butter- soft
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350g icing sugar
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Decoration:
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50g walnuts
Instructions
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Prepare tins:
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01 Lightly grease and line the base of two deep 20cm (8in) sandwich cake tins with non-stick baking paper.
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Make cake:
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02 Place all the cake ingredients, except the Camp coffee and walnuts, into a large mixing bowl and beat together until smooth. Now stir in the Camp coffee until thoroughly blended and then fold in the walnuts. Divide the mixture evenly between the two prepared tins and level the tops.
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Bake:
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03 Place in the oven and bake for 25-30 minutes or until golden brown and shrinking away from the sides of the tin. The sponge should spring back when lightly pressed. Cool on a wire rack before icing.
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Make Camp Coffee Icing: Beat the butter and icing sugar together in a mixing bowl until smooth. Beat in the Camp coffee and divide the mixture into two.
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Decorate:
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04 Place one cake on a cake stand and spread on half of the icing. Top with the other cake, finishing with a layer of the icing on top. Place walnuts on the butter icing to decorate.
Notes
This all in one sponge cake can either be made by hand or using an electric whisk or branded Kitchen Aid. This cake is delicious when eaten fresh, however, freezes very well once decorated. If freezing is required it is best to ‘open freeze’ ie place in freezer unwrapped and when frozen cover with cling film and tin foil to prevent freezer burn. Will keep 3 months in the freezer and advisable to remove all wrappings when removing from the freezer to defrost. Finally, this cake has an abundance of walnuts, if too many just reduce the amount.
