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Camp Coffee and Walnut Cake

Camp Coffee and Walnut Cake

An easy to make coffee and walnut cake, great for all occasions.

Serves: 12

Level: easy

Prep Time: 30 minutes
Cook Time: 30 minutes


  • 30ml (2 tbsp) Camp Coffee
  • 225g (8oz) very soft butter, plus extra to grease
  • 225g (8oz) dark muscovado sugar
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 50g (2oz) walnuts

For the coffee icing

  • 30ml (2 tbsp) Camp Coffee
  • 175g (6oz) soft butter
  • 350g (12oz) icing sugar
  • 50g (2oz) walnuts


  1. 1. Pre-heat the oven to 180°C/350°F/Gas Mark 4, then butter and line the base of two deep 20cm (8in) sandwich cake tins.
  2. 2. Add all the cake ingredients, except the Camp Coffee and walnuts, into a large mixing bowl and beat together until smooth. Stir in the Camp Coffee until thoroughly blended then carefully fold in the walnuts. Divide the mixture evenly between the two prepared tins and level the tops.
  3. 3. Bake in the oven for 25-30 minutes or until golden brown and shrinking away from the sides of the tin. The sponge should spring back when lightly pressed. Cool on a wire rack before icing.
  4. 4. To make the icing, beat the butter and icing sugar together in a mixing bowl until smooth. Beat in the Camp Coffee and divide the mixture into two. Place one cake on a cake stand and spread on half of the icing. Top with the other cake, finishing with a layer of the icing on top. Place walnuts on the butter icing to decorate.

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