Coffee and walnut sponge

This amazing coffee and walnut sponge recipe comes from the book ‘Mums Still Know Best’ by The Hairy Bikers and it's so tasty!

This recipe comes from the book ‘Mums Still Know Best’ by The Hairy Bikers, they model some awesome aprons that you can buy in aid of Red Nose Day!

Coffee & walnut sponge

A deliciously moist, old-fashioned coffee and walnut cake is one of our very favourite treats and we like to make it with Camp chicory and coffee essence. If you can’t track this down in your local stores, use very strong black coffee instead. Make sure the walnuts you use are nice and fresh.

Ingredients

Serves 12 Method
  • 65g walnut halves
  • 225g softened butter, cubed, plus extra for greasing
  • 225g caster sugar
  • 4 medium eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp Camp chicory and coffee essence
Icing
  • 150g softened butter, cubed
  • 300g icing sugar, sifted
  • 4 tsp Camp chicory and coffee essence 12 walnut halves

Method

  1. Preheat the oven to 190°C/Gas 5. Butter two 20cm loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnut halves in a food processor and blitz them into fairly fine crumbs, but don’t worry if there are a few larger pieces remaining. Tip the walnuts into a bowl.
  2. Put the butter, sugar, eggs, flour, baking powder and coffee essence in a food processor and blend on the pulse settinguntil well combined and creamy. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. Take care not to process for too long or you will end up with a heavy sponge. Add the blitzed walnuts to the batter and mix until just combined. If you don’t have a food processor, finely chop the nuts, tip all the ingredients into a large mixing bowl, then beat like hell!
  3. Spoon the mixture evenly into the greased and lined tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes or until the sponge is well risen and just beginning to shrink back from the sides of the tin.
  4. Remove the tins from the oven and leave to cool for 5 minutes before running a knife around the edge of the cakes and turning them out onto a wire rack. Peel off the baking parchment and leave to cool completely.
  5. To make the icing, put the butter in a food processor, or mixing bowl, then add the icing sugar and coffee essence. Blend until the icing is smooth and creamy. Add a little more coffee essence to taste if you like.
  6. Place one of the sponges on a plate or cake stand and spread with half the coffee icing. Add the second sponge and spread the remaining icing over the top. Use the back of a spoon or a rubber spatula to create soft swirls and peaks. Decorate with the walnut halves. Leave to stand for at least an hour before serving if possible to allow the icing to become a little firmer.
HomeSense has partnered with renowned fashion and portrait photographer Rankin to create exclusive aprons for Red Nose Day 2017 and help people living incredibly tough lives across Africa and here in the UK. The apron is part of a Red Nose Day 2017 range of products available in HomeSense stores nationwide. 

The Hairy Bikers wear limited edition HomeSense aprons designed by celebrated British photographer Rankin to support Red Nose Day 2017 and help people living incredibly tough lives across Africa and here in the UK. The apron is part of a Red Nose Day 2017 range of products available in HomeSense stores nationwide from 13th February.

This recipe comes from the book ‘Mums Still Know Best’ by The Hairy Bikers, published by Weidenfeld & Nicolson, Photography by Cristian Barnett

Related recipes


More in Coffee Cakes


Click here to sign in or register!

Click here to sign in or register!