Coffee & Walnut Cake

Coffee & Walnut Cake

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


    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*



    Preheat the oven to 180°C / Gas 4.



    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.


    Add the espresso to the mixture and stir well.


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


    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


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


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


    Decorate the top of the cake with the walnut halves.

    Made with

    Splenda Granulated Sweetener

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