Anglesey Abbey Coffee & Walnut cake

Perfect for an afternoon tea break, our coffee and walnut cake is bursting full of texture and flavour.

Cakes and bakes
close up of coffee and walnut cake
  • Preparation time 45 minutes (prep. time)
  • Cooking time 25-30 minutes (cooking time)
  • Serves 12


For the sponge

  • 320g Caster sugar
  • 320g Self-raising flour
  • 320g Baking margarine
  • 6  Eggs
  • 10g Coffee granules (mixed with a little water)
  • 80g Walnut pieces


For the frosting:

  • 200g Baking margarine
  • 550g Icing sugar
  • 5g Coffee granules (mixed with a little water)
  • 20g Walnuts


  1. Cream the sugar and the margarine together using your food mixer until pale and fluffy.
  2. Add half the eggs and beat well, add the remaining eggs and beat until smooth.
  3. Tip in the flour and gently fold through the egg mixture.
  4. Add the walnuts and the espresso and then fold through again until evenly distributed.
  5. Divide the mixture between the tins, level the top and bake at 165°C for 25 – 30 minutes until risen and golden and a skewer inserted intothe middle of the cake comes out clean. Remove and leave to cool.
  6. Place the baking margarine, icing sugar and espresso into a large bowl, slowly start to mix until all the ingredients are incorporated, continue to whip until you have a light and airy buttercream.
  7. Divide the frosting into five and use a third of each portion to sandwich the cakes together.
  8. Coat the sides of the cake with some of the remaining frosting and then holding it by the top and bottom between your hands, roll in the chopped nuts.
  9. Lay the cake on a board and spread frosting over the top, use a knife to mark
    the surface before piping rosettes on each portion.
  10. Finish by decorating with the remaining walnuts.