Coffee And Walnut Cake

Serves: 10 - 12
Preparation: NA
Cooking Time: NA

Moist sponge cake flavoured with coffee and scattered with walnuts. Perfect with an afternoon cup of coffee. All ingredients can be purchased from your Co-operative store.


  • 225g unsalted butter
  • 225g Co-operative Fairtrade caster sugar
  • 50 ml of instant coffee
  • 4 free range eggs
  • 225g Co-operative self-raising flour
  • 100g of walnuts (75g for the mixture, 15g for decoration)
  • Betty Crocker cream cheese icing


  1. Pre heat the oven to 180C/160F/gas 4.
  2. In a mixing bowl, cream together the butter and sugar until pale and fluffy. Make the instant coffee using 4 teaspoons of coffee to 50ml of water. Add the coffee mix to the butter and sugar and whisk until smooth.
  3. Now, add in the eggs one by one, and whisk until creamy with no lumps.
  4. Sift in the flour, and fold through the rest of the mix.
  5. Sprinkle in the 75g of walnuts, and combine with the rest of the mix. Grease a large cake tin, and pour in the mix. Bake in the oven for 35-45 minutes until golden on top, and a skewer can be inserted into the centre coming out clean.
  6. Allow to cool, and spread the icing over the whole cake. Place the remaining walnuts on top, and serve.

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