youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Coffee Walnut and Butterscotch Cake

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

A delicious very mooreish cake

Ingredients

Serves: 8-10

For the Cake

  • 1 tablespoon instant coffee
  • 57 walnut pieces
  • 2 tablespoons warm milk
  • 170 self-raising flour
  • 1 tablespoon baking powder
  • 142 superfine sugar
  • 142 softened butter
  • 2 large beaten eggs

For the Icing

  • 3 tablespoons instant coffee
  • 340 confectioners' sugar
  • 3 tablespoons heavy cream
  • 113 butter

Method

Coffee Walnut and Butterscotch Cake is a community recipe submitted by fosse and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the cake use the all in one method, and add the coffee dissolved in milk then fold in walnuts.
  • Divide between 2 greased lined tins, and bake in oven 170c, gas 3 for about 25 mins. Cool on wire rack.
  • To make the icing I use my processor to mix, and it gets rid of lumps in the golden confectioners' sugar as I'm too lazy to sieve it! Dissolve the coffee in 2 tbsp hot water, put aside. Melt the butter in a small pan , then let it bubble for 3 mins, until it starts to go light brown. Sniff the pan, it should smell of butterscotch. Tip the butter down the processor funnel, and process, adding the cream and coffee. It will take about 1/2 hour for the icing to firm up enough to ice the cakes, but stir every so often.
  • Sandwich the sponges, then decorate the top and sides. Arrange walnut halves on top.
  • Tell us what you think