This classic Coffee & Walnut Cake, inspired by the back of the Camp Coffee bottle, blends rich coffee flavour with chopped walnuts and a smooth coffee buttercream. Easy to make and perfect for afternoon tea or celebrations.
Ingredients
For the cake
225g butter, softened
225g light muscovado sugar
225g self-raising flour
1 tsp baking powder
4 medium eggs
2 tbsp Camp Chicory & Coffee Essence
50g California Walnuts, chopped, plus extra to decorate
Butter icing
175g butter, softened
350g icing sugar
2 tbsp Camp Chicory & Coffee Essence
Preparation
Step 1
Preheat the oven to 180 °C, gas mark 4. Grease and baseline 2 x 20cm sandwich tins.
Step 2
Beat together the butter, sugar, flour, baking powder and eggs until pale. Mix in the Camp Coffee Essence and Walnuts. Divide between the 2 tins and bake for 25-30 minutes until golden and a skewer comes out clean. Allow to cool.
Step 3
For the icing, beat the butter with the icing sugar until pale, beat in the Camp.
Step 4
Place 1 cake on a serving platter, spread over half the icing and top with the final cake. Spread the top with the remaining icing and scatter over extra Walnuts.