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Lyle’s Coffee and Walnut Cake

Prep

1hr

Bake

30-35 mins

Serves

10+

Difficulty

Hard

About

Trust Lyle's Golden Syrup to add even more class to this classic confection.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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Instructions to create coffee cake heaven

Step 1

Preheat the oven to 170°C/150° Fan, 325°F, Gas 3 and get cracking with the cake. Mix the butter and Lyle's Golden Syrup together until light and creamy - then sprinkle the espresso powder over the top and briefly mix in.

Step 2

Add the eggs little by little (making sure they are well beaten in). It doesn't matter if the mixture curdles as it will come together with the flour. Combine the almonds and flour and lightly stir in, then add the walnuts.

Step 3

Divide the mixture between two 20cm (8”) round sandwich tins (greased and lined with parchment paper). Level the surface and bake on the middle shelf for about 30-35 minutes until risen and a rich brown - and a fine skewer comes out clean when poked in the middle. It's ready to remove, so leave to cool for 10 minutes in their tins then turn out onto a wire rack to cool, discarding the parchment.

Step 4

Next up - caramelised walnuts. Pour the Lyle's Golden Syrup into a medium-sized, non-stick frying pan over a moderately high heat and cook for 3-4 minutes until there are lots of bubbles and it thickens to make a rich amber caramel. No need to stir; just shake the pan. Check it's ready by spooning a little of the caramel into a small bowl of cold water - if it hardens immediately, remove from the heat.

Step 5

Add the walnuts and using a fork swirl them in the caramel to coat. Lift onto a baking tray lined with parchment paper, then drizzle any remaining caramel onto another lined tray to make 12 decorative pieces. Leave to cool and harden.

Step 6

For the buttercream, sift the Icing Sugar over the butter, add the Lyle's Golden Syrup and process in a mixer for 1 minute until soft and creamy. Scrape down the sides. Dissolve the espresso powder in the boiling water, add and combine until smooth.

Step 7

Sandwich the cakes together with half of the buttercream and use the rest to spread decoratively over the top. Place on a serving plate, decorate with the caramelised walnuts and caramel pieces and serve.

Ingredients – 7 items

Serving

1

FOR THE CAKE

Butter

Butter

Unsalted, softened

350 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

350 g
Coffee

Espresso powder

2 tbsp
Eggs

Egg

Room temperature, lightly beaten

6
Almonds

Almonds

Ground

110 g
Flour

Self raising flour

Sifted

250 g
Walnuts

Walnuts

Roughly chopped

110 g

FOR THE CARAMELISED WALNUTS

Lyle's-golden-syrup

Lyle’s Golden Syrup

110g
Walnuts

Walnuts

Halved

6

FOR THE BUTTERCREAM

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

225 g
Butter

Butter

Unsalted, softened

225 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

165 g
Coffee

Espresso powder

2 tbsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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