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Walnut Cake
A moist British walnut sponge with coffee buttercream and whole walnuts to decorate. Beating the butter and sugar until genuinely pale and fluffy, not just combined, aerates the batter and gives the sponge its light crumb.
Ingredients
Instructions
Beat butter and sugar until pale. Beat in eggs one at a time.
Fold in flour and chopped walnuts.
Divide between 2 greased 20cm tins. Bake at 180°C for 25 minutes.
Make coffee buttercream: beat butter, icing sugar and espresso until fluffy.
Sandwich and frost cakes. Top with walnut halves.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
