Coffee and Walnut Naked Cake Recipe

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The coffe and walnut naked cake is a traditional sandwich cake made as a afternoon tea treat in UK and IE; I love to bake it for breakfast as well and I love to use Italian espresso to give my cake and the buttercream an even stronger taste, if needed.

After having tried and tried many recipes, I finally found my preferred one on Lorraine Pascale’s book Fast, Fresh and Easy Food: if you don’t know her book, check it on Amazon because it’s so amazing it also sounds unreal.

This coffee cake really gives you a kick in the morning and it helps when you need to be strong in the afternoon; overall, it also smells great and I’m sure if you’ll try it you won’t be disappointed!

Coffee and Walnut Naked Cake: ingredients for a 20cm cake

For the sponge (20cm each)
175g unsalted butter
A single shot of espresso
100g chopped walnuts
200g plain flour
200g brown sugar
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla extract

For the buttercream
400g icing sugar
200g butter, softened
1/2 shot of espresso

Coffee and Walnut Naked Cake: recipe

  1. Mix flour, sugar and baking powder to combine. Add butter, eggs, vanilla extract and the espresso;
  2. Beat it hard until smooth and well combined;
  3. Add the walnuts and continue to beat hard;
  4. Divide the mixture evenly between the 2 tins;
  5. Pop in the oven for 25-30 minutes at 180°C/350°F;
  6. Make the buttercream by beating the butter with the sugar and the espresso to combine;
  7. Leave the sponge to cool off completely;
  8. Slather one sponge with half of the buttercream;
  9. Place the other sponge on top and cover with the remaining buttercream;
  10. Cover with chopped walnuts (optional), then serve or put in the fridge.

Preparation time: 1 hour

Check my video recipe and make this coffee cake at home:

Tips for a perfect coffee cake:

  • You can use instant coffee powder instead of the espresso for a lighter taste. Just dissolve it into water (1 tablespoon of water every tablespoon of coffee powder) and use it in the same way;
  • Instead of the walnuts, add some chocolate flakes to the mixture;
  • You can storage your cake for 4-5 days in the fridge or also outside it your place is not too warm. To avoid it to become dry, just soak the sponge in a bit of coffee or in vanilla extract, both diluted with water.

[Pics by Giuseppe]

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Categories: International Recipes, Sweets & Cakes
Article written by Veruska Anconitano aka La Cuochina Sopraffina


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