When I recently asked the lovely folk of Facebook for a quick cake recipe to cheer Jonny up with (he had a week of work that was physically tough and mind numbingly boring), Judy from Plain & Simple blog instantly stepped in with her take on that classic – Coffee & Walnut.
Little did she know that this is Jonny’s absolute favourite, so how could I resist giving it a twirl.
I had to make a few adjustments to Judy’s recipe as some ingredients are hard to find in rural Cornwall, but here is my take on her recipe.
- 185 g softened butter
- 150 g caster sugar
- 2 eggs
- 300 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 235 g Greek yogurt
- 2 tbsp strong filter coffee
- 70 g chopped walnuts with some extra to dot on the icing
- 150 g sifted icing sugar
- 2 tablespoons of strong filter coffee
Preheat oven to 180/350/Gas 4. Grease a large round cake tin.
In a large bowl, cream the butter and sugar together until fluffy.
Add eggs individually, beating well after each addition.
Sift all of the dry ingredients together and fold them through the creamed mixture alternately with the yogurt.
Add the coffee and gently mix through until well combined. Fold through the chopped walnuts.
Spoon mixture into cake tin and bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
After the cake has cooled, mix the icing sugar & coffee together well. Spread the frosting over the cake with a palette knife and decorate with the walnut halves.