Rustic coffee & walnut sponge

This traditional bake makes for a tasty and comforting dessert that has stood the test of time

Rustic coffee & walnut sponge

by Liz O'Keefe |
Published on

Serves 10

185g unsalted butter, softened,

plus extra for greasing

150g caster sugar

3 eggs

100ml hot strong coffee

1 tsp vanilla bean paste

250g plain flour

1 tsp baking powder

1/4 tsp sea salt

200g chopped walnuts,

plus extra to decorate

100g icing sugar

20cm round cake tin

baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tin with baking paper. In a large mixing bowl, cream together 135g of the butter with the caster sugar, using the back of a wooden spoon, for 2-3 mins until creamy. Beat in the eggs, one at a time, until completely integrated.

Stir in the coffee and vanilla bean paste, then fold in the flour, baking powder, salt and walnuts. Transfer to the prepared tin and smooth the top over with a spatula. Bake for 35-40 mins until an inserted metal skewer comes out clean. Leave to cool in the tin, then transfer to a wire rack to cool completely.

Mix together the remaining 50g of butter with the icing sugar until a smooth paste. Place the cake on a plate and top the cake with the icing, then scatter over the extra walnuts. Allow to set, then serve.

More recipes for favourites from the country kitchen are in the October 2021 issue of LandScape magazine...

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