This two-tiered showstopper reinvents the classic coffee and walnut pairing with a subtle, aromatic twist by steeping the freshly brewed coffee with cinnamon and cardamom.
Spiced coffee and walnut layer cake
Makes 1 cake
Ingredients
For the cakes
1 cup butter, softened
1 cup caster sugar
4 eggs
2 cups self-raising flour
½ tsp baking powder
100ml coffee, freshly brewed
1 cinnamon stick
4 cardamom pods
⅔ cup walnuts, chopped
Chocolate icing:
1 cup butter, softened
½ cup cocoa powder, sieved
2 cups icing sugar
30ml coffee
Garnish (optional)
Dark chocolate shavings
Extra walnuts
Method
- Immerse the cinnamon stick and cardamom pods in freshly brewed hot coffee. Leave to cool until it comes to room temperature, then discard the spices.
- While the coffee is cooling, preheat the oven to 180C. Grease and line two 20cm springform cake tins.
- In a mixer, beat butter and sugar until light and fluffy. Continue mixing while slowly adding the eggs, flour and baking powder.
- Pour in the cooled coffee and fold in the walnuts. Divide cake batter between the 2 tins.
- Bake the cakes for 25-30 minutes until golden and risen, and an inserted skewer comes out clean. Leave for 5 minutes, then remove from tins and let cool completely on a wire rack.
- For the Chocolate Icing: Whip butter and cocoa powder together until smooth. Stir in icing sugar and whip for 1 minute. Add coffee, a tiny bit at a time, until the icing reaches a good spreadable consistency.
- To Serve: Place a cake on a cake stand and spoon over half of the icing. Use a palette knife or spatula to smooth it out. Place the second cake on top and cover with the remaining frosting. Garnish with chocolate shavings and extra walnuts.