There is nothing like the aroma of coffee filling the kitchen and the taste of walnuts in a cake. The coffee and walnut cake recipe Delia is perfect for those who love the combination of flavors. This cake is moist, nutty, and has a subtle coffee flavor that will leave you wanting more. If you are looking for a recipe that is easy to make and tastes delicious, then this recipe is for you.
Ingredients
- 225g self-raising flour
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large free-range eggs
- 50g walnuts, chopped
- 2 tbsp instant coffee granules
- 2 tbsp boiling water
- 2 tbsp milk
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
- Cream the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, one at a time, then fold in the flour and chopped walnuts.
- Dissolve the instant coffee in the boiling water and add to the mixture, along with the milk. Stir until well combined.
- Divide the mixture between the two prepared sandwich tins and bake in the oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Once the cakes are cool, sandwich them together with buttercream or whipped cream and sprinkle with chopped walnuts.
Nutritional Information
Each serving of this coffee and walnut cake contains approximately:
- Calories: 475
- Protein: 6g
- Carbohydrates: 53g
- Fat: 28g
- Fiber: 1g
Cooking Time
The total cooking time for this coffee and walnut cake recipe Delia is approximately 45 minutes.
Equipment
- 2 x 20cm/8in sandwich tins
- Mixing bowl
- Spatula
- Electric mixer (optional)
Serving Suggestions
This coffee and walnut cake is delicious served with a hot cup of coffee or tea. It’s also great as a dessert with a dollop of whipped cream or ice cream.
Variations
If you want to change things up, you can add chocolate chips to the cake batter for a chocolatey twist. You can also add a tablespoon of cocoa powder to the buttercream for a mocha flavor.
Substitutions
If you don’t have self-raising flour, you can use plain flour and add 2 tsp of baking powder. You can also use pecans instead of walnuts if you prefer.
Storage
This coffee and walnut cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Tips
- Make sure your butter is softened before creaming it with the sugar.
- Dissolve the instant coffee granules in boiling water before adding to the cake batter.
- Chop the walnuts finely so they distribute evenly throughout the cake.
Notes
This recipe is adapted from Delia Smith’s Coffee and Walnut Sponge Cake.
Frequently Asked Questions
- Can I use a different type of nut?
- Can I use decaf coffee?
- Can I make this cake gluten-free?
Overall, the coffee and walnut cake recipe Delia is a delicious and easy-to-make cake that is perfect for coffee and nut lovers. The cake is moist, nutty, and has a subtle coffee flavor that is sure to impress. Whether you are looking for a dessert to serve at your next dinner party or just want to treat yourself to something sweet, this recipe is a must-try.