Mary Berry’s Walnut and Coffee Sandwich Cake is made with walnuts, baking spread, caster sugar, eggs, very strong coffee, self-raising flour, and baking powder. This delicious Walnut and Coffee Sandwich Cake recipe creates a delightful dessert that takes about 50 minutes to prepare and can serve up to 8 people.
This Walnut and Coffee Sandwich Cake Recipe Is From Makes it Easy Cookbook by Mary Berry
Mary Berry Walnut and Coffee Sandwich Cake Ingredients:
For the Walnut Cake:
- Butter, for greasing
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 100g (3½oz) walnuts, very finely chopped
- 225g (8oz) baking spread (or margarine), straight from the fridge
- 225g (8oz) caster sugar (or superfine sugar)
- 4 large eggs
- 1 tbsp very strong coffee
For the Coffee Icing:
- 225g (8oz) icing sugar (or powdered sugar), sifted
- 115g (4oz) butter, softened
- 2 tbsp very strong coffee
How To Make Mary Berry Walnut and Coffee Sandwich Cake
- Preheat the Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Grease and base line 2 x 20cm (8in) sponge sandwich tins with non-stick baking paper.
- Make the Cake Batter: In a large mixing bowl, combine all the walnut cake ingredients. Use an electric whisk to mix for about 2 minutes, until the mixture is light and fluffy.
- Bake the Cakes: Divide the batter evenly between the prepared tins and level the surfaces. Bake in the preheated oven for about 25–30 minutes, until the cakes are pale golden and well risen. Cool in the tins for 10 minutes, then carefully turn out, remove the paper, and cool on wire racks.
- Prepare the Coffee Icing: In a large bowl, mix the softened butter, coffee, and half of the sifted icing sugar using an electric whisk. Add the remaining icing sugar and mix until smooth.
- Assemble the Cake: Place one sponge, upside down, on a plate. Spread half of the coffee icing on top. Place the second sponge on top and spread the remaining icing over the cake. Use the back of a teaspoon to create a scalloped spiral pattern on the icing for decoration.
Recipe Tips
- Use Fresh Ingredients: Make sure your eggs, baking spread, and coffee are fresh for the best texture and flavor.
- Preheat the Oven Properly: Ensure your oven is fully preheated to the correct temperature before putting the cakes in to bake evenly.
- Check Cake Doneness: Use a skewer to check if the cakes are done; it should come out clean when inserted into the center of the cakes.
- Cool Cakes Completely: Let the cakes cool completely on wire racks before icing to prevent the icing from melting.
- Smooth Icing Application: For a smooth finish on the icing, spread it evenly with a spatula and use the back of a teaspoon to create a neat scalloped pattern.
What To Serve With Walnut and Coffee Sandwich Cake?
This delicious Walnut and Coffee Sandwich Cake pairs well with a cup of strong coffee or tea, a light fruit salad, or a dollop of whipped cream. It can also be enjoyed alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for a tasty dessert.
How To Store Leftovers Walnut and Coffee Sandwich Cake?
- Refrigerate: Allow the leftovers walnut and coffee sandwich cake to cool completely to room temperature. Then, store it in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the cooled leftovers walnut and coffee sandwich cake tightly in plastic wrap and place it in a freezer-safe container. It will stay fresh for up to 3 months. To thaw, move it to the refrigerator for a few hours or overnight before serving.
Mary Berry Walnut and Coffee Sandwich Cake Nutrition Facts
Serving Size: 1 slice (from 8 servings)
- Calories: 370
- Total Fat: 21g
- Saturated Fat: 6g
- Cholesterol: 65mg
- Sodium: 120mg
- Potassium: 160mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Malted Chocolate Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
- Mary Berry Salted Caramel Cake
- Mary Berry Coconut and Jam Cake
- Mary Berry Lime and Polenta Cake
- Mary Berry Butterscotch Cake
Mary Berry Walnut and Coffee Sandwich Cake
Description
Mary Berry’s Walnut and Coffee Sandwich Cake is made with walnuts, baking spread, caster sugar, eggs, very strong coffee, self-raising flour, and baking powder. This delicious Walnut and Coffee Sandwich Cake recipe creates a delightful dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients
For the Walnut Cake:
For the Coffee Icing:
Instructions
- Preheat the Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Grease and base line 2 x 20cm (8in) sponge sandwich tins with non-stick baking paper.
- Make the Cake Batter: In a large mixing bowl, combine all the walnut cake ingredients. Use an electric whisk to mix for about 2 minutes, until the mixture is light and fluffy.
- Bake the Cakes: Divide the batter evenly between the prepared tins and level the surfaces. Bake in the preheated oven for about 25–30 minutes, until the cakes are pale golden and well risen. Cool in the tins for 10 minutes, then carefully turn out, remove the paper, and cool on wire racks.
- Prepare the Coffee Icing: In a large bowl, mix the softened butter, coffee, and half of the sifted icing sugar using an electric whisk. Add the remaining icing sugar and mix until smooth.
- Assemble the Cake: Place one sponge, upside down, on a plate. Spread half of the coffee icing on top. Place the second sponge on top and spread the remaining icing over the cake. Use the back of a teaspoon to create a scalloped spiral pattern on the icing for decoration.
Notes
- Use Fresh Ingredients: Make sure your eggs, baking spread, and coffee are fresh for the best texture and flavor.
- Preheat the Oven Properly: Ensure your oven is fully preheated to the correct temperature before putting the cakes in to bake evenly.
- Check Cake Doneness: Use a skewer to check if the cakes are done; it should come out clean when inserted into the center of the cakes.
- Cool Cakes Completely: Let the cakes cool completely on wire racks before icing to prevent the icing from melting.
- Smooth Icing Application: For a smooth finish on the icing, spread it evenly with a spatula and use the back of a teaspoon to create a neat scalloped pattern.
Mary Berry Walnut and Coffee Sandwich Cake