Coffee & Walnut Cake with Coffee Cream Cheese Frosting

Serves 8
Time 1 hour (+ setting time)


½ cup walnuts
1 cup sugar
250g unsalted butter, softened
200g self raising flour
1½ tsp baking powder
2 tbsp instant coffee powder
Pinch salt
½ tsp vanilla extract
4 large eggs


75g (⅓ cup) butter
85g (⅓ cup) cream cheese
½ tbsp hot water
1 ½ tbsp instant coffee
200g icing sugar
1 tsp vanilla extract

To serve

Walnuts for decoration, optional


Preheat the oven to 170°C and grease and line two 8″ (20cm) cake tins with baking paper.

Using a food processor, blitz the sugar and walnuts together until fine. Add the remaining ingredients (apart from the eggs) and process until a thick batter forms. With the motor running, add the eggs one at a time until a smooth batter forms.

Divide the mixture equally between the two tins and then bake for around 25-35 minutes. The cakes are ready when they bounce back when gently pushed down (or an inserted skewer comes out clean). Take out of the oven and let them cool for about ten minutes, then turn out onto a wire rack (top side down) until they are completely cool. Slice the cooled cake in half horizontally to create four discs in total.

In the meantime, prepare the frosting: beat the butter and cream cheese together until nice and smooth. In a cup, dissolve the instant coffee into the hot water and then beat into the butter mixture. Sift in the icing sugar, adding as much as you need to reach a thick, spreading consistency.

Spread around one quarter of the frosting on the flat side of one of the cake discs. Sandwich another on top and repeat the process, then slather the remaining frosting all over the top of the fourth one. Place in the fridge for an hour to set, then decorate with walnuts before serving, if desired.