Nigel Slater adds his twist to the classic coffee and walnut combination. The coffee-flavored cream filling is a sublime Alternative to the usual buttercream.
- 175g/6oz butter
- 175g/6oz golden caster sugar
- 3 large free-range eggs
- 175g/6oz self-raising flour
- 1 tsp baking powder
- 2 tsp instant coffee granules
- 65g/2¾oz walnut pieces
For the topping and filling
- 600ml/1 pint double cream
- 1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water
- Preheat the oven to 180C/350F/Gas 4.
- Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment.
- Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer.
- Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition.
- Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer at a slow speed or by hand, with a large metal spoon.
- Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture.
- Chop the walnuts and fold them in gently
- Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes – the cake should be springy to the touch and a skewer inserted inside should come out clean.
- Transfer to a wire rack to cool.
- For the topping and filling, whip the double cream and add the coffee mixture.
- Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top.