For my dad's 70th birthday, I was thinking of making an elaborate 70-shaped cake with rolled icing and hours upon hours of decorating. However, my dad simply wanted a coffee and walnut cake. And what the birthday boy wants, he gets. So, a simple coffee and walnut cake it was.
8oz caster sugar
4 eggs, beaten
8oz self-raising flour
1 tsp baking powder
3 tsp instant coffee, dissolved in 1 tbsp hot water
Cream the marg and sugar together until light and fluffy. Gradually add the eggs, then sift in the flour and baking powder, before adding the coffee. Pour into 2 prepared round tins. Bake at 180C (160 fan) for about 30 minutes until golden and coming away from the sides of the tins.
I decorated the cake with coffee buttercream, using a pack of butter, about 600g icing sugar, and 3 tsp instant coffee dissolved in 1 tbsp hot water - but let the coffee cool first else it'll heat and melt the butter.
I covered the cake in a thin layer of buttercream before piping roses over the sides, then adding walnuts to the top. For such a simple recipe, this coffee and walnut cake is delicious - proving yet again that simple is best. Dad was really chuffed, and there was loads left over for me to scoff too!