Indulge in a rich and nutty treat with Mary Berry’s Coffee and Walnut Cake Recipe. Made with a moist sponge base, flavored with coffee, and topped with a creamy frosting, this classic cake is perfect for a special occasion or an afternoon pick-me-up. Enjoy with a cup of coffee.
In Mary Berry’s recipe, she starts by creaming together butter and sugar in a large mixing bowl until light and fluffy. She then adds eggs, flour, baking powder, and coffee to the mixture, beating until smooth. The batter is then poured into a cake tin and baked until golden brown.
Mary Berry’s Coffee and Walnut Cake is typically finished with a smooth and creamy coffee buttercream frosting, which is spread over the top of the cake to form a thick and delicious layer. The cake is then sprinkled with chopped walnuts, adding a crunchy texture to the soft and creamy cake.
Mary Berry’s Coffee and Walnut Cake is a classic and delicious cake that is perfect for a special occasion or as a sweet treat. With its rich coffee flavor, crunchy walnuts, and creamy frosting, it is sure to be a hit with anyone who loves coffee and baked goods.
Why is my coffee and walnut cake dry?
- Over-baking: If the cake is baked for too long, the moisture can evaporate, leaving the cake dry and crumbly. Check the cake for doneness 10 minutes before the end of the recommended baking time and remove it from the oven if a toothpick inserted into the center of the cake comes out clean.
- Not enough moisture: The cake batter should have the right balance of ingredients, including enough moisture to keep it moist and tender. If the batter is too dry, it can result in a dry cake. Make sure to measure the ingredients accurately and add enough liquid, such as milk or coffee, to the batter.
- Not using oil: Some coffee and walnut cake recipes call for oil instead of butter. Oil is a better choice as it keeps the cake moist and tender. If your recipe calls for butter, try substituting some or all of it with oil.
- Storing the cake improperly: If the cake is not stored properly, it can dry out quickly. Store the cake in an airtight container and keep it at room temperature or in the refrigerator, depending on the ingredients used and the weather conditions.
- Using old or expired ingredients: Ingredients such as baking powder, baking soda, and eggs can all affect the outcome of the cake. Make sure to use fresh ingredients, especially if you suspect that they may be expired or close to expiring
Can I use coffee granules instead of coffee essence?
Yes, you can use coffee granules instead of coffee essence in your baking. However, the flavor and intensity of the coffee may be different, so you may need to adjust the amount used.
Coffee essence is a concentrated flavoring extract that is used to add a strong coffee flavor to baked goods. Coffee granules are made from brewed coffee that has been freeze-dried and ground into a fine powder. They will provide a similar coffee flavor to the essence, but they are not as concentrated.
When substituting coffee granules for coffee essence, you will need to use more granules to achieve the desired flavor. As a general rule, use about three times the amount of coffee granules as you would coffee essence. For example, if a recipe calls for 1 teaspoon of coffee essence, use 3 teaspoons of coffee granules.
It’s also important to keep in mind that the addition of coffee granules can affect the moisture content of your baked goods, so you may need to make some slight adjustments to your recipe. Start with a small amount and taste the batter, then add more as needed.
Overall, substituting coffee granules for coffee essence is a simple way to add a strong coffee flavor to your baked goods.
Best Mary Berry’s Coffee and Walnut Cake Recipe
Mary Berry’s Coffee and Walnut Cake is a classic and delicious cake that combines the rich, bold flavor of coffee with the crunchy texture of walnuts. Coffee and Walnut Cake is a popular dessert in the United Kingdom, and is typically enjoyed as a snack or as a special treat.
Servings: 8 Preparation: 15 minutes Cooking time: 45 minutes Calories: 430 Fat: 46.4g
Ingredients
- 175g (6 oz) unsalted butter, softened
- 175g (6 oz) caster sugar
- 3 large eggs
- 175g (6 oz) self-raising flour
- 1 tsp baking powder
- 50g (2 oz) chopped walnuts
- 2 tbsp strong coffee
For the decoration:
- 100g (4 oz) unsalted butter, softened
- 200g (7 oz) icing sugar
- 2 tbsp strong coffee
- 75g (3 oz) walnut halves, to decorate
Instructions
- Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm (8 inch) sandwich tins.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent the mixture from curdling.
- Sift together the remaining flour and baking powder and fold into the mixture with a metal spoon. Stir in the chopped walnuts and the coffee.
- Divide the mixture evenly between the prepared tins and level the surfaces. Bake in the oven for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
- Leave the cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- For the decoration, beat the butter until light and fluffy. Gradually beat in the icing sugar and coffee until the mixture is smooth. Spread half of the mixture over one of the cooled cakes. Place the other cake on top and spread the remaining mixture over the top and sides. Decorate with the walnut halves.
This classic coffee and walnut cake recipe is sure to be a hit with coffee and walnut cake lovers. The combination of coffee and walnuts in the cake is complemented by the coffee buttercream, creating a delicious and moist cake that is perfect for special occasions or as an after-dinner treat.
Nutrition:
Calories: 430 kcal
Carbohydrates: 46.4 g
Fat: 19.1 g
Protein: 7.2 g
Fiber: 2.0 g
Sodium: 0.35 g
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Ingredients
- 175g (6 oz) unsalted butter, softened
- 175g (6 oz) caster sugar
- 3 large eggs
- 175g (6 oz) self-raising flour
- 1 tsp baking powder
- 50g (2 oz) chopped walnuts
- 2 tbsp strong coffee
- For the decoration:
- 100g (4 oz) unsalted butter, softened
- 200g (7 oz) icing sugar
- 2 tbsp strong coffee
- 75g (3 oz) walnut halves, to decorate
Instructions
-
- Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm (8 inch) sandwich tins.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent the mixture from curdling.
- Sift together the remaining flour and baking powder and fold into the mixture with a metal spoon. Stir in the chopped walnuts and the coffee.
- Divide the mixture evenly between the prepared tins and level the surfaces. Bake in the oven for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
- Leave the cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- For the decoration, beat the butter until light and fluffy. Gradually beat in the icing sugar and coffee until the mixture is smooth. Spread half of the mixture over one of the cooled cakes. Place the other cake on top and spread the remaining mixture over the top and sides. Decorate with the walnut halves.
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