Name: Coffee and walnut butter cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 10
Ingredients: 1/2 cup (50g) walnut halves; 185 gram butter, at room temperature; 1 cup (220g) caster sugar; 1 teaspoon vanilla extract; 3 eggs; 1 1/2 cup (225g) self-raising flour, sifted; 1/3 cup (50g) cornflour, sifted; 1/3 cup (80ml) milk; icing sugar, to dust; Coffee cream filling; 85 gram unsalted butter, at room temperature; 1 1/2 cup (240g) icing sugar, sifted; 2 tablespoon strong black coffee, at room temperature

Coffee and walnut butter cake

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Serves 10

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

1/2 cup (50g) walnut halves

185 gram butter, at room temperature

1 cup (220g) caster sugar

1 teaspoon vanilla extract

3 eggs

1 1/2 cup (225g) self-raising flour, sifted

1/3 cup (50g) cornflour, sifted

1/3 cup (80ml) milk

icing sugar, to dust

Coffee cream filling

85 gram unsalted butter, at room temperature

1 1/2 cup (240g) icing sugar, sifted

2 tablespoon strong black coffee, at room temperature

Method

1.Preheat oven to 180°C. Grease and line base of a deep 20cm round cake pan. Process walnuts until coarsely ground.

2.Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flours and milk and beat on low until combined. Increase speed to medium and beat for another 3 minutes, until smooth. Fold in walnuts.

3.Spoon mixture into prepared pan. Bake for 50 minutes, until a skewer inserted comes out clean. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.

4.To make the filling, use an electric beater to cream butter and beat in sugar until pale and creamy. Add coffee and beat for 2 minutes, until fluffy. Cut cake in half, spread base with filling and cover with top of cake. Dust with icing sugar.

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