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Coffee and Walnut Cake Recipe

with Sheila Jones
Skill level: Easy
HD Lessons: 3
Decorating time: 2hrs Approx
Now Playing
00:56

1. Overview

Method

1. Dissolve coffee in boiling water and set aside to cool.

2. Chop walnuts into small pieces.

3. Line the baking tins with baking parchment.

4. Heat the oven to 160C (fan).

5. Cream the butter and sugar together till pale and soft.

6. Break the eggs into a measuring jug and lightly beat.

7. Slowly add the eggs into mixture, beating well in between each addition.

8. Sift the flour and gently fold into the mixture with the walnuts.

9. Mix together till just combined and no more.

10. Divide the mixture evenly between the two baking tins.

11. Bake in the oven for approximately 40 minutes, depending on the oven.

12. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling tray and allow to go cold.

13. Wrap cakes in cling film and store in the fridge for up to 24 hours till ready to use.

14. Fill with buttercream (flavoured to choice) and decorate top of cake with thing like walnuts and chocolate beans

Now Playing
02:30

2. Mixing Ingredients

Method

1. Dissolve coffee in boiling water and set aside to cool.

2. Chop walnuts into small pieces.

3. Line the baking tins with baking parchment.

4. Heat the oven to 160C (fan).

5. Cream the butter and sugar together till pale and soft.

6. Break the eggs into a measuring jug and lightly beat.

7. Slowly add the eggs into mixture, beating well in between each addition.

8. Sift the flour and gently fold into the mixture with the walnuts.

9. Mix together till just combined and no more.

10. Divide the mixture evenly between the two baking tins.

11. Bake in the oven for approximately 40 minutes, depending on the oven.

12. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling tray and allow to go cold.

13. Wrap cakes in cling film and store in the fridge for up to 24 hours till ready to use.

14. Fill with buttercream (flavoured to choice) and decorate top of cake with thing like walnuts and chocolate beans

Now Playing
09:21

3. Finishing Touches

Method

1. Dissolve coffee in boiling water and set aside to cool.

2. Chop walnuts into small pieces.

3. Line the baking tins with baking parchment.

4. Heat the oven to 160C (fan).

5. Cream the butter and sugar together till pale and soft.

6. Break the eggs into a measuring jug and lightly beat.

7. Slowly add the eggs into mixture, beating well in between each addition.

8. Sift the flour and gently fold into the mixture with the walnuts.

9. Mix together till just combined and no more.

10. Divide the mixture evenly between the two baking tins.

11. Bake in the oven for approximately 40 minutes, depending on the oven.

12. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling tray and allow to go cold.

13. Wrap cakes in cling film and store in the fridge for up to 24 hours till ready to use.

14. Fill with buttercream (flavoured to choice) and decorate top of cake with thing like walnuts and chocolate beans

Learn to bake this beautiful Coffee and Walnut cake recipe from esteemed baker Mrs Jones of Mrs Jones Passion in the Baking

Sheila Jones

Sheila Jones

Taught by her Mum to bake, many of you will recognise Mrs Jones as our expert baker. She is also an accomplished cake decorator. As a former nurse and midwife, Sheila has turned her passion for creating delicious, elegant, bespoke cakes into a very successful business. Over the years, Sheila's baking skills have been consolidated by achieving a professional diploma of PME Masterclass Certificates in Sugarcraft, Sugar Flowers Royal Icing and Piping, and she has worked with the very best of cake decorators in the country. She is Chair of the Glasgow Branch for the British Sugarcraft Guild, a member of the Scottish Association of Master Bakers and a founding member of the Glasgow Baking Club. You will all recognise her as the baking expert on our online tutorials. It was one of her students who said that 'Mrs Jones' kitchen is where we bake, learn, laugh and indulge'.

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