Recipe for 3 Layer Luxurious Butterworth’s Coffee and Walnut Cake
(ingredients can be halved for a smaller cake)
350g butter (softened)
2 dbl Butterworth’s espresso (allow to get cold)
350g self raising flour
100g chopped walnuts
Heat oven to 180C. Line 3 large round cake tins with baking parchment.
Beat the butter and sugar, add the eggs one at a time continuing to beat. Sift the self raising flour into the mix with the espresso coffee and beat until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Bake the cakes for 30 – 35 mins until golden and risen, and a skewer poked in comes out clean. Cool the cakes in the tins.
150g (reserve some for the top)
250g butter softened
250g icing sugar
1 double espresso (allow to get cold)
Meanwhile, make the filling: beat together the icing sugar and butter, then fold in the 1 tbsp coffee and the walnuts. Spread over the cake in between the layers after you have allowed the cake to cool. Then cover with the remaining icing on the top and decorate with walnuts.
Have a look at the website for Arabella Reeve Catering.