Mary Berry’s Walnut Coffee Cake Recipe: A Step-by-Step Guide

As a seasoned chef, I find joy in sharing the secrets of making the perfect desserts, and today, I’ll guide you through creating a classic and beloved treat: Mary Berry‘s Walnut Coffee Cake. This recipe combines the rich, nutty flavour of walnuts with the bold taste of coffee, resulting in a cake that’s both sophisticated and comforting. Follow along for a detailed, informative, and encouraging recipe post that will have you baking like a pro in no time.

Equipment Needed

Before we dive into the ingredients and method, let’s make sure you have all the necessary equipment:

• Two 20cm (8-inch) round cake tins
• Baking parchment or non-stick liners
• Electric mixer or stand mixer
• Mixing bowls
• Sieve
• Measuring cups and spoons
• Spatula
• Cooling rack
• Small saucepan
• Piping bag and nozzle (optional, for decorating)

Ingredients

For the Cake:

• 225g (8oz) unsalted butter, softened
• 225g (8oz) caster sugar
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 4 tbsp instant coffee, dissolved in 1 tbsp boiling water
• 75g (2.5oz) walnuts, chopped

For the Coffee Buttercream:

• 175g (6oz) unsalted butter, softened
• 350g (12oz) icing sugar, sifted
• 2 tbsp instant coffee, dissolved in 1 tbsp boiling water

For Decoration:

• Walnut halves

Instructions

Preparing the Cake

1. Preheat Your Oven: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease the two 20cm round cake tins and line the bases with baking parchment.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This will take about 3-4 minutes using an electric mixer on medium speed. Scrape down the sides of the bowl as necessary.
3. Add the Eggs: Gradually add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the self-raising flour to bring it back together.
4. Incorporate the Coffee: Add the dissolved coffee to the mixture and beat until combined. The coffee should be cool before adding to avoid melting the butter.
5. Sift and Fold: Sift the self-raising flour and baking powder into the bowl. Gently fold the dry ingredients into the wet mixture using a spatula or large metal spoon. Fold in the chopped walnuts.
6. Divide and Bake: Divide the mixture evenly between the prepared cake tins and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
7. Cool the Cakes: Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Coffee Buttercream

1. Beat the Butter: In a large bowl, beat the softened butter until smooth and creamy.
2. Add the Icing Sugar: Gradually add the sifted icing sugar, a little at a time, beating continuously until fully combined and fluffy. This will take about 5-7 minutes.
3. Incorporate the Coffee: Add the dissolved coffee to the buttercream and beat until fully incorporated. The buttercream should be smooth and spreadable. If it’s too stiff, you can add a teaspoon of milk to loosen it.

Assembling the Cake

1. Layer the Cakes: Place one of the cooled cakes on a serving plate or cake stand. Spread a generous layer of coffee buttercream over the top.
2. Top with the Second Cake: Place the second cake on top of the buttercream layer. Ensure it’s aligned properly.
3. Frost the Cake: Use the remaining buttercream to frost the top and sides of the cake. For a professional finish, you can use a piping bag fitted with a star nozzle to pipe swirls or rosettes on top of the cake.
4. Decorate: Finish by placing walnut halves on top of the cake, either around the edge or in a decorative pattern.

Additional Tips and Tidbits

• Ingredient Quality: Use high-quality, fresh ingredients for the best results. Fresh eggs, good butter, and quality walnuts will make a noticeable difference in the taste and texture of your cake.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you start baking. This helps in achieving a smoother batter and even baking.
• Coffee Strength: Adjust the strength of the coffee to your taste. If you prefer a milder coffee flavour, reduce the amount of instant coffee slightly.
• Storage: The cake can be stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate, consider storing it in the fridge to keep the buttercream from melting.
• Freezing: You can freeze the unfrosted cakes. Wrap each layer tightly in cling film and foil before freezing. Thaw completely before decorating.

Encouragement – Mary Berry’s Walnut Coffee Cake

Baking a cake from scratch can seem daunting, but with a bit of patience and attention to detail, you’ll find it incredibly rewarding. Mary Berry’s Walnut Coffee Cake is a perfect project for both beginners and seasoned bakers. The combination of coffee and walnuts creates a rich, delicious cake that’s perfect for any occasion, from a casual afternoon tea to a special celebration.

Remember, baking is both an art and a science. Don’t be afraid to experiment and adjust the recipe to suit your taste. Happy baking, and enjoy the delightful process of creating this classic treat!