Coffee and walnut cake with cardamom recipe | Macmillan Coffee Morning
A gorgeously rich and nutty cake. Perfect for coffee lovers. You will need 200g unsalted butter, softened, 200g soft brown sugar, 3 large free range eggs.
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Cooking tools:
- Cake pan
- Parchment paper
- Oven
- Stand mixer
- Mixing bowl
- Offset spatula
- Spoon
- Skewer
- Cooling rack
- Plastic wrap
- Saucepan
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Sifter
- Food processor
Ingredients
- 2 x 20cm non stick sandwich tins lined with baking parchment
- 200g unsalted butter, softened
- 200g soft brown sugar
- 3 large free range eggs at room temp, beaten
- 200g self-raising flour
- 100g walnuts, toasted and finely ground
- 2 tbsp ground coffee
- Pinch salt
- 1 tbsp milk
- 100g caster sugar
- 100ml water
- 1/4 tsp ground white cardamom
- 185g unsalted butter, softened
- 300g icing sugar, sifted
- 1 tbsp instant coffee dissolved in 2 tsp boiling water
- Walnut halves or pieces to decorate
- Vegan alternative
- Gluten free alternative
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