Who can resist the deliciousness of a coffee and walnut cake? Mary Berry’s recipes are the perfect way to enjoy this classic treat. Whether you’re a baking novice or a seasoned pro, these recipes will help you create a delicious coffee and walnut cake that everyone will love.
Mary Berry’s Classic Coffee and Walnut Cake
Ingredients:
- 4 eggs
- 200g self-raising flour
- 200g soft margarine
- 200g caster sugar
- 2 tablespoons instant coffee granules
- 50ml cold water
- 50g chopped walnuts
Instructions:
- Preheat the oven to 180°C/gas mark 4.
- Grease and line two 20cm round cake tins with baking parchment.
- Place the eggs, self-raising flour, soft margarine and caster sugar in a large bowl and beat with an electric mixer until light and creamy.
- Dissolve the coffee granules in the cold water and stir into the cake mixture.
- Divide the mixture between the two tins and sprinkle with the chopped walnuts.
- Bake in the oven for 25 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information:
Per serving: 472 kcal, 20.3g fat, 55.2g carbohydrates, 7.6g protein, 0.7g fibre, 0.6g salt.
Tips:
- For a light and fluffy cake, be sure to beat the ingredients together until they are light and creamy.
- Make sure the coffee granules are fully dissolved in the cold water before adding it to the cake mixture.
- For a more intense coffee flavour, try using espresso coffee granules.
Notes:
This cake can be served warm or cold. If you’d like to serve it warm, simply warm it in the oven for 5 minutes before serving.
Serving Suggestions:
This cake is perfect served with a dollop of whipped cream or a scoop of vanilla ice cream.
Frequently Asked Questions:
- Can I freeze this cake? Yes, you can. Wrap the cooled cake in cling film and freeze for up to 3 months.
- Can I make this cake in advance? Yes, you can make the cake up to two days in advance and store in an airtight container.
Mary Berry’s Mocha Coffee and Walnut Cake
Ingredients:
- 4 eggs
- 200g self-raising flour
- 200g soft margarine
- 200g caster sugar
- 2 tablespoons instant coffee granules
- 50ml cold water
- 50g chopped walnuts
- 2 tablespoons cocoa powder
Instructions:
- Preheat the oven to 180°C/gas mark 4.
- Grease and line two 20cm round cake tins with baking parchment.
- Place the eggs, self-raising flour, soft margarine and caster sugar in a large bowl and beat with an electric mixer until light and creamy.
- Dissolve the coffee granules in the cold water and stir into the cake mixture.
- Divide the mixture between the two tins and sprinkle with the chopped walnuts and cocoa powder.
- Bake in the oven for 25 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information:
Per serving: 480 kcal, 20.5g fat, 56.4g carbohydrates, 7.8g protein, 0.7g fibre, 0.6g salt.
Tips:
- For a light and fluffy cake, be sure to beat the ingredients together until they are light and creamy.
- Make sure the coffee granules are fully dissolved in the cold water before adding it to the cake mixture.
- For a more intense coffee flavour, try using espresso coffee granules.
- For a deeper mocha flavour, try adding a few drops of coffee extract.
Notes:
This cake can be served warm or cold. If you’d like to serve it warm, simply warm it in the oven for 5 minutes before serving.
Serving Suggestions:
This cake is perfect served with a dollop of whipped cream or a scoop of vanilla ice cream and a drizzle of chocolate sauce.
Frequently Asked Questions:
- Can I freeze this cake? Yes, you can. Wrap the cooled cake in cling film and freeze for up to 3 months.
- Can I make this cake in advance? Yes, you can make the cake up to two days in advance and store in an airtight container.
