Ingredients

Print recipe

Directions

  1. Preheat the oven to 160C Fan.
  2. Beat together the butter and sugar until pale and fluffy.
  3. Next, whisk through an egg at a time into the butter and sugar mixture, adding a little of the flour after each egg to bring it together. Once all five eggs are incorporated, add in the remaining flour.
  4. Finally, mix through the dissolved coffee (one tablespoon for a subtle flavour or two if you like it strong).
  5. Divide the cake batter between four lightly greased cake tins and bake for 20-25 minutes until risen and golden. Once cooked, allow to cool completely on a wire rack.
  6. Meanwhile, whip together the butter and icing sugar to make the buttercream, add the icing sugar gradually to ensure it is smooth. Stir through the dissolved coffee, one or two tablespoons depending on how strong you like it.
  7. Add a little bit of buttercream to a cake stand before placing down the first sponge to prevent any movement and begin spreading the buttercream between every layer.
  8. Garnish with buttercream and walnut halves.

explore our

Similar Recipes

Sides & Nibbles

Smashed Roast Potatoes

Bring the potatoes to a boil in salted water and simmer until just te...

Baking

Chocolate and Cream tartlets

...

Serves 6 tartlets
Desserts

Rory O’Connell’s Crepes with Orange Butter

This recipe by Rory O'Connell serves 6 people. Begin by makin...

Main courses

Irish Colcannon Shepherd’s Pie

...

Serves 8
Breakfast

French Toast (Pain Perdu)

Whisk the egg, icing sugar and whole milk together thoroughly and pou...

Breakfast

SHAKSHUKA EGGS

In a large heavy bottomed frying pan melt the butter and fry off the...

Serves 2-3
Seasonal

Chestnut and Mushroom Pie

This vegetarian winter warmer is a real staple dish; chestnuts are a wonderfu...

see more