Equipment
Ingredients
sponge
- 225 g self-raising flour
- 4 egg, room temperature
- 225 g baking spread, chilled
- 225 g caster sugar
- 5 g baking powder
- 15 ml strong coffee
- 50 g walnuts, chopped
- 30 ml amaretto liqueur
buttercream
- 225 g unsalted butter, softened
- 350 g icing sugar
- 30 ml strong coffee
- 30 ml amaretto liqueur
topping
- 50 g flaked almonds
- 50 g walnuts
- 38 g icing sugar
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F). Grease and line the bases of two 20cm sandwich tins.
Combine the flour, eggs, baking spread, sugar, baking powder, and coffee in a large bowl and whisk for 2 minutes until fluffy.
Fold the chopped walnuts into the batter gently using a spatula.
Divide the batter between the tins and bake for 30 to 35 minutes at 180°C (350°F).
Cool the cakes in their tins for 5 minutes before transferring to a wire rack.
Brush the tops of the warm cake layers with the amaretto liqueur.
Whisk the butter, half the icing sugar, coffee, and amaretto until combined.
Add the remaining icing sugar and whisk until the buttercream is light and airy.
Sandwich the cooled cake layers together using one-third of the buttercream.
Spread the remaining buttercream over the top and sides of the cake with a palette knife.
Heat the almonds, walnuts, and icing sugar in a pan until the sugar melts and coats the nuts.
Allow the nut mixture to cool completely before piling it onto the center of the cake.
Chef's Notes
- For an even richer coffee flavour, consider using instant espresso powder dissolved in a small amount of hot water instead of coffee granules.
- Ensure your baking spread and eggs are truly at room temperature for the sponge. This is crucial for achieving a light and even crumb structure.
- When folding in the walnuts, be gentle to avoid overmixing, which can toughen the cake. A light hand preserves the delicate texture.
- For a smoother buttercream, sift your icing sugar to remove any lumps. If the buttercream seems too stiff, add a tiny splash more coffee or amaretto, a teaspoon at a time.
- The glazed nut topping can be made ahead of time and stored in an airtight container at room temperature. This allows it to cool and harden properly.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the sponge from drying out.
Freezer: 1 month — Freeze sponge layers separately; buttercream and topping are best fresh.
