Ingredients
Cakes
- 225 g unsalted butter/baking spread
- 225 g light brown soft sugar
- 225 g self raising flour
- 4 medium eggs
- 2 tsps instant coffee (dissolved in 2tsps boiling water)
- 125 g walnuts (chopped)
Buttercream
- 150 g unsalted butter
- 300 g icing sugar
- 2 tsps instant coffee (dissolved in 2tsps boiling water)
Decoration
- walnuts (chopped)
- sprinkles
Instructions
Cake
- Preheat your oven to 180ºc/160ºc fan and line a 2lb loaf tin
- Beat together the unsalted butter and sugar until light and creamy
- Add in the flour and eggs and beat again. Add the dissolved coffee and mix
- Stir through the chopped walnuts and pour into a lined tin. Bake the cake for 55-65 minutes
- Once baked, leave to cool fully.
Buttercream
- Beat the unsalted butter on its own to loosen
- Add the icing sugar and beat together
- Add the dissolved coffee and mix
Decoration
- Add the buttercreams to a piping bag and decorate
- Add some chopped walnuts and sprinkles and ENJOY!
Notes
- This bake will last for 4+ days at room temperature
- You can freeze this bake for 3+ months
- I use this 2lb loaf tin – if yours is smaller, only fill the tin 2/3 full.
- You can swap it to 1-2 tsps coffee extract, or even use a double espresso shot from a coffee machine.
- I use this piping tip
- I use these piping bags
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