My favourite cake from my childhood

Over the years I have made many cakes, but my favourite is Coffee Cake, so here is how to make the perfect Coffee and Walnut cake recipe.

As a child, my brother and I would spend many a Sunday with our parents at our Auntie Peggy’s house in Coventry. Her specialty was her Coffee and Walnut Cake, which she gave me the recipe for and which over the years I have perfected to make my own.

Cake is the ANSWER, no matter the question

The problem with many cake recipes is they give you a recipe that includes so many grams of sugar, butter, and flour and x number of eggs. The problem is eggs range in varying sizes! So how do you know when you’ve selected the right size eggs for your recipe?

So following on from a conversation with my son Will who is the Exec Chef at Crystal Palace FC about making the perfect Yorkshire Puddings, I used his top tip to perfect my Coffee and Walnut Cake Recipe.

He recommends that you first weigh your eggs in a bowl and then once you know what your 3 or 4 eggs weigh you use that weight for all of the other key ingredients. I have tried this several times and every time I get the perfect Victoria Sponge base recipe.

Their LOCATIONS

The ingredients…

3 or 4 eggs – cracked into a bowl and weighed to find out their overall weight

Based on the weight of the eggs you will then need

Butter – non-salted or plant-based alternative – the same number of grams as egg weight

Caster Sugar – the same number of grams as egg weight

Self-raising Flour – the same number of grams as egg weight

I tablespoon of Camp Coffee – this is my Auntie Peggy’s secret ingredient and where most other Coffee and Walnut Cakes fall down on taste.

I cup of Walnuts chopped.

The Cake

Grease and line two baking tins, the size of the tins will depend on the number of eggs used – I used 3 eggs which were 175 grams, and used 6″ round tins for this cake.
Pre-heat over to 160c for a fan oven, 180c for a standard oven, 350f or Gas mark 4
In a bowl cream together the butter or plant-based alternative with the caster sugar until light in colour
Mix in the Camp Coffee
Add into the bowl one egg and two tablespoons of self-raising flour, and mix in (most recipes will say fold in, personally, I use the mixer, and it comes out fine every time! Keep repeating the flour and eggs are all mixed in evenly
Mix in a cup of chopped walnuts – if you do not want to add these, then there is no need to change the recipe, the cake will be more towards a Victoria Sandwich consistency
Pour the mixture into two cake tins
Cook for 20-25 minutes or until the cake starts to recede away from the tin.

Coffee Falvour Buttercream

I literally wing how much butter and icing sugar I used based on how much I feel the cake needs! However, if you prefer exact ingredients here you are:

600 grams of Icing Sugar – Sifted
300 grams of Butter
1 – 2 tablespoons of Camp Coffee

Method

Mix the sifted icing sugar with the butter until creamy, add Camp Coffee, 1 tbspn at a time, adding more if you desire.

Decorate and add walnuts.

Hey Presto! There you go, one perfect Coffee and Walnut Cake Recipe.

I hope that you enjoyed this recipe, let me know if you bake it? If you would like to try another recipe why not check out the Flapjack Recipe here >

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