Ingredients:
FOR THE CAKE:
- Butter for pans
- ½ cup (60 grams) walnut pieces
- 1 cup plus 2 tablespoons (245 grams) sugar
- 2 sticks (8 ounces) unsalted butter at room temperature
- 1 ⅔ cups (230 grams) flour
- 1 tablespoon (14 grams) baking powder
- ½ teaspoon salt
- 4 large eggs
- 2 tablespoons milk at room temperature, more as needed
- 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
FOR THE FROSTING:
- 2 ½ cups (300 grams) confectioners’ sugar
- ⅛ teaspoon salt
- 1 ½ sticks (6 ounces) unsalted butterat room temperature
- 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
- ¼ cup walnut halves, for decoration
Instructions:
- Heat oven to 350 degrees. Butter two 8-inch cake pans, line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
- Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Cool completely. You may want to level them if they domed in the oven.
- For frosting: Place confectioners’ sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until blended.
- Place one cake upside down on a plate or cake stand. Spread with half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
Quick Tip: Make a double batch of frosting if you would like to cover the sides of the cake.
Thank to the New York Times for this lovely pairing of coffee and nuts for delectable dessert!
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