Coffee & Walnut Cake

Makes12 servings
Prep Time20 min
Baking Time30 min
Frosting Time10 min
Total Time1 hr
Made withSplenda Granulated Sweetener

Ingredients

For the cake

225 g unsalted butter
3 large eggs
50 ml strong espresso coffee
225 g ground almonds
2 teaspoons baking powder
75 g walnuts
4 tablespoons SPLENDA® Granulated

Butter cream topping

125 g unsalted butter
50 ml strong espresso coffee
¼ teaspoon cinnamon
12 walnut halves, to decorate
1 tablespoon SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*

Instructions

1

Preheat the oven to 180°C / Gas 4.

Cake

2

In a bowl, beat the butter and Splenda Granulated together until very light and pale. Add the eggs one at a time to the butter and Splenda mixture, beating well to completely incorporate each egg before adding the next egg.

3

Add the espresso to the mixture and stir well.

4

Add the ground almonds and walnuts and stir well to completely combine.

5

Spoon the cake mixture into two lined and greased 20 cm / 8 in cake tins. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cake from the oven and leave to cool on a wire rack.

Butter cream topping

6

Beat the butter and Splenda Granulated together in a small bowl until pale and light. Add the espresso and cinnamon and mix well.

7

Spread the butter cream over the top of each cake, then place one cake on top of the other.

8

Decorate the top of the cake with the walnut halves.

Made with